Potato Pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes

1 Pound peeled, grated potatoes, or
   use shredded fresh hashbrowns
1 Egg, beaten
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 Cup shredded carrots
1 1/2 Cups shredded zucchini(2 small ones)
Olive Oil(EVOO)

PREHEAT OVEN TO 425 DEGREES

Wrap potatoes in paper towels and ring out as much water as possible.

In a large mixing bowl combine beaten egg, flour, salt and pepper and mix well. Add dried potatoes, carrots and zucchini and mix well.

Lightly oil 2 non-stick baking sheets with EVOO. Using a spoon drop heaping spoonfuls of mix on sheets 2 inches apart and flatten to make the pancakes.

Bake 8-15 minutes, or until bottoms are browned. Flip pancakes and bake for another 5-10 minutes. Serve warm with sour cream and applesauce for an appetizer, or as a side dish with a meal.