Fried Carrot Potato Breakfast Recipes
FRIED CARROT -POTATO BREAKFAST
These are similar to potato pancake with a twist- great for breakfast, lunch or dinner side dish. Great served with dilled sour cream and applesauce too!
Provided by Pat Duran
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 12
Steps:
- 1. Place carrots,potato and onion in a large bowl; add parsley,rosemary and egg. Mix well. In a small bowl combine Bisquick, salt, pepper,baking powder, sugar and nutmeg. Add the dry ingredients to the carrot mixture until batter sticks together. Spray a skillet with non stick spray, then add the vegetable oil as needed to fry over medium-high heat. Spoon about 1/4 cup of mixture for each breakfast cake into the skillet. Cook about 3-5 minutes on each side until golden brown- flattening slightly with the spatula. Drain on paper toweling. Add more oil as needed. Serve with dilled sour cream and applesauce on the side.
CARROT POTATO PANCAKES
Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 40m
Yield 16 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients.
- Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
- Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
- Fry until lightly browned on one side,about 3 minutes.
- Turn over and fry on the other side another 3 minutes.
- Drain on paper towels.
- Serve warm.
VEGGIE POTATO FRITTERS
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a clean kitchen cloth, very sturdy paper towels, or cheese cloth, squeeze out the liquid from the shredded potatoes and zucchini. Really put some muscle into it and just when you think you've squeezed all the liquid out, squeeze a little bit more! This will get rid of most of the starch from the potatoes and the liquid from the zucchini so that the fritters will bake up nice and crispy! DO NOT SKIP THIS STEP!
- Add all the ingredients to a mixing bowl and mix well to combine.
- Taking about 1/4-1/3 cup of the mixture, form it into a thin patty shape with your hands. Place it on the parchment lined baking sheet and press down slightly to flatten. Repeat with the remaining mixture.
- Bake for 20 minutes. Gently flip the fritters over. Bake another 10-15 minutes until golden brown on both sides and crispy on the edges.
- Serve with Spicy Smoky Ketchup, vegan sour cream or plain yogurt, or your favorite dipping sauce.
Nutrition Facts : Calories 282 kcal, Carbohydrate 61 g, Protein 11 g, Fat 1 g, Sodium 418 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
HOME-FRIED BREAKFAST POTATOES
Good breakfast potatoes without all the icky stuff.
Provided by Daniel Pigg
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes. Add bacon crumbles, remaining olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 42.8 g, Cholesterol 13.2 mg, Fat 15.6 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 875 mg, Sugar 2.7 g
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