Ingredients

• 2 tablespoons olive oil
• 2 russet potatoes, grated
• 1 carrot, peeled and grated
• 1 tablespoon chopped parsley
• Salt and pepper

Instructions

1. Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.