Potato Pancake with Carrots and Onion
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If you are lucky enough to have imported caviar in the house, serve this pancake in wedges, with a generous dollop of sour cream and a teaspoon of caviar.
INGREDIENTS
2 eggs
3 cups shredded potatoes
1/2 cup shredded carrot
1 small red onion, coarsely chopped
1 clove garlic, peeled and minced
Salt and freshly ground pepper, to taste
1/4 cup unsalted butter, meltedBeat the eggs in a medium bowl. Add the potatoes, carrot, onion, and garlic. Season with salt and pepper to taste.
Pour half of the melted butter into a nonstick 12-inch skillet so that it is 1/8-inch deep. Add the potato mixture and cook without disturbing for 5 to 7 minutes, or until the potatoes have formed a golden crust.
Slip the pancake out onto a plate, add the remaining butter, and then return the pancake to the skillet, flipping it to cook the other side. Continue to cook until golden, approximately 10 minutes. Serve hot.
Makes 6 to 8 servings