Photo and Recipe by Tod Dimmick
Carrots and par-cel add an earthy pungent crunch to these robust potato pancakes. I used the larger slice disk in my food processor for the texture you see in this picture. The critical question here is whether these beauties should be breakfast, lunch, or dinner. The answer is yes.
2 cups shredded potatoes
1 cup shredded carrots
3/4 cup minced parcel (or parsley or celery!)
1/2 cup shredded sweet onion
handful fresh sage leaves (about 10) minced
3 eggs, whisked
1/3 cup whole wheat flour
3-4 TB canola or olive oil
Salt and pepper
Press the potatoes several times to extract as much moisture as possible. Put the potatoes in a large bowl, and mix in the carrots, par-cel, onion, sage, and eggs.
Heat the oil in a large skillet over medium heat. Using a 1/3 cup measure, or a large spoon, scoop some of the potato-carrot mixture into one side of the skillet, and press into roughly pancake shape. 3 or 4 pancakes should fit in the skillet. Cook for 4 minutes, then turn and cook for another 4 minutes, or until both sides are browned and crisp. Remove to paper towels and continue with the rest of the mixture.
Serve hot, seasoning to taste with salt and pepper. Sour cream is nice, too.
If these appear on your table at the end of the day, try them with a dry rosé or Pinot Grigio. Yum.