I *love* potato pancakes, hash browns, and all sorts of those fried-potato-y kinds of things. When I saw Karina's recipe, I knew it would be a great excuse to make potato pancakes and serve them as the main dish. Score!
Here's what I ended up doing:
Inspired by Karina's Savory Vegetable Pancakes and probably a Mark Bittman recipe
2 med. potatoes, grated (I used yukon gold, scrubbed, unpeeled)
1 carrot, peeled and grated
1 med. zucchini, grated
1/2 onion, grated
2 Tablespoons chopped fresh parsley
2 eggs,lightly beaten
1/3 cup AP flour
1/8 teaspoon grated nutmeg
salt & pepper to taste
Combine grated veggies in a colander and let drain, squeezing out as much liquid as you can. In a mixing bowl, combine veggies with remaining ingredients. Mix well, adding salt & pepper to taste.
In a heavy frying pan (cast iron works well), heat about 1/4" of oil until a small bit of batter dropped in immediately starts to fry. Scoop batter into pan in golfball-sized scoops, just a few at a time. Leave lots of room between them. Flatten them to about 1/2" thick.
Cook several minutes. Don't turn them until they are very nicely browned, like in Karina's picture. Peek if you have to. Flip, then cook on the other side for a comparable amount of time.
Repeat with remaining batter.
Serve with eggs, or with a little sour cream, or some drained yogurt or other soft cheese.
Next time I might try the sweet potato and maybe the cabbage as Karina mentioned.
The verdict? It got a huge thumbs up all the way around the table. This definitely is on the repeat list!