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Potato Pancakes

Crispy potato-carrot pancakes baked golden, with cool yogurt-dill sauce.

Ingredients

• 1½ lbRusset potatoes, peeled and shredded on a medium grater
• 2medium carrots, shredded
• 1medium onion, shredded
• 1egg, lightly beaten
• 2 tspall-purpose flour
• ¾ tspfine sea salt
• ¼ tspground black pepper
• 2 tbspextra-virgin olive oil, more if needed
• 1 cupnonfat plain yogurt
• ⅜ cupchopped fresh dill
• 1green onion, thinly sliced

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with spray oil. In a large bowl, combine potatoes, carrots, onion, egg, flour, salt and pepper and stir well.
2. Heat a tablespoon of olive oil in a skillet over medium heat. Scoop potato mixture, 1/3 cup at a time, and press out the liquid. Transfer to the the hot pan, pressing down slightly to form a patty. Add as many pancakes as will fit into pan without crowding and cook 4 to 5 minutes per side or until browned. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture. There will be liquid in the bottom of the bowl; this should be discarded.
3. Bake pancakes 15 to 20 minutes or until cooked through and crisp. Meanwhile, to make yogurt dill sauce, stir together yogurt, dill and green onion. Serve pancakes with sauce.
4. (was just going to bake on the stovetop instead of baking in the oven)

Notes

• Potato Pancakes
• Canola or olive spray oil
• Yogurt Dill Sauce
• Makes 8 to 10 pancakes