Every once in a while I get an unexplainable need to eat potato and carrot pancakes. I’m not sure why they taste so good to me – maybe it’s the stick of butter that I fry them in. We were having sauerkraut stuffed pork roast (don’t even get me started on my irrational love of sauerkraut!) so I needed something colorful to brighten up our plates. These did the trick. I’m sure you’re dying to know how to make these delightful little morsels for yourself, so I’ll oblige and show you how I did it.
Start out with potatoes, butter, carrots, butter, an onion, butter, an egg (or 2), butter, salt & pepper, oh yeah, and butter. One of the carrots was shaped like a little boot. I thought it looked kind of weird so I shredded it first.
Here it is shredding itself on my, wait for it, Tupperware shredder. I love Tupperware. Have I ever mentioned that?
I had pictures of the rest of the shredding and mixing process, but they were kind of drab and boring. Basically, eyeball the amount of carrot, potato, and onion that you want and add beaten eggsaccordingly. I ended up using 2 eggs. Salt and pepper the mixture and then form them into balls before dropping them into a pan full of delicious melted butter (start out with about 3 Tbsp). Next up, flatten those suckers with a spatula.
When they’re nice and brown underneath, flip them over and give the other side the same treatment. I usually add some more butter at this time just because I can’t help myself.
Ta Da!!! Couldn’t be easier!
P.S. If you love sauerkraut as much as I do, then I’ll tell you how I made the roast. I drained a 14.5 oz can of sauerkraut, cut a deep slit in a boneless pork roast and then smashed all of the sauerkraut into it. It was in the slow cooker on low for about 8 hours and turned out just right. Mmmmmmm. All this talk about sauerkraut is making me hungry.
I had pictures of the rest of the shredding and mixing process, but they were kind of drab and boring. Basically, eyeball the amount of carrot, potato, and onion that you want and add beaten eggsaccordingly. I ended up using 2 eggs. Salt and pepper the mixture and then form them into balls before dropping them into a pan full of delicious melted butter (start out with about 3 Tbsp). Next up, flatten those suckers with a spatula.
When they’re nice and brown underneath, flip them over and give the other side the same treatment. I usually add some more butter at this time just because I can’t help myself.
Ta Da!!! Couldn’t be easier!
P.S. If you love sauerkraut as much as I do, then I’ll tell you how I made the roast. I drained a 14.5 oz can of sauerkraut, cut a deep slit in a boneless pork roast and then smashed all of the sauerkraut into it. It was in the slow cooker on low for about 8 hours and turned out just right. Mmmmmmm. All this talk about sauerkraut is making me hungry.I think I’ll open the bag of kraut sitting in my fridge right now and eat the whole thing.