Ingredients

The following ingredients have 24 Servings
  • 1/2 cup light sour cream
  • 1 small chipotle pepper in adobo sauce, finely chopped, OR 2 teaspoons Dijon mustard OR 2 tablespoons cranberry sauce
  • 2 green onions, thinly sliced
  • 1/2 small yellow onion, grated
  • 2 large carrots (about 1/2 pound), grated
  • 1 large Russet potato (about 3/4 pound), peeled, grated and squeezed to remove excess water
  • 1 egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons extra-virgin olive oil, divided

Instruction

  • In a small bowl combine sour cream with your flavoring choice: chipotle pepper, mustard or cranberry sauce. Cover and refrigerate.
  • In a large bowl, fold together onion, carrots, potatoes, egg, flour, salt and pepper until well combined.
  • Heat 3 tablespoons of the oil in a large skillet over medium heat.
  • Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet.
  • Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8 to 10 minutes total. (Add remaining 3 tablespoons oil to skillet halfway through.)
  • Transfer to a paper-towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.