FRIED CARROT -POTATO BREAKFAST

Fried Carrot -Potato Breakfast image

Provided by Pat Duran

Time 15m

Number Of Ingredients 12

2 1/2 c peeled and grated russet potatoes
1 sm onion, diced
1 c carrots, grated
2 Tbsp parsley flakes
1/2 tsp crushed dried rosemary
2 lg 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

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.