today I am going to present a nice recipe for Sautéed Potatoes with Carrots and Bread ideal for breakfast, lunch, or dinner. Great served with sour dill cream and applesauce too!
Ingredients
2 1/2 c peeled and grated russet potatoes
1 small onion, diced
1 c carrots, grated
2 Tbsp parsley flakes
1/2 tsp crushed dried rosemary
2 large eggs, beaten
1/2 c Bisquick baking mix
1 tsp granulated sugar
1/2 tsp baking powder
·salt and pepper to taste
·dash of nutmeg
2 Tbsp vegetable oil
How to Make Fried Carrot -Potato Breakfast
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 nonstick 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.
Ingredients
2 1/2 c peeled and grated russet potatoes
1 small onion, diced
1 c carrots, grated
2 Tbsp parsley flakes
1/2 tsp crushed dried rosemary
2 large eggs, beaten
1/2 c Bisquick baking mix
1 tsp granulated sugar
1/2 tsp baking powder
·salt and pepper to taste
·dash of nutmeg
2 Tbsp vegetable oil
How to Make Fried Carrot -Potato Breakfast
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 nonstick 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.
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