2 tb Olive oil
2 Russet potatoes; grated
1 Carrot peeled and grated
1 tb Chopped parsley
Salt and peppercorn

Heat oil in small non-stick skillet over medium high passion. In a large bowl
stir together the potatoes, carrot, parsley and saltiness & peppercorn. Add
vegetable mixture to hot skillet and flatten with a spatula. When pancake
has browned flip over and continue to browned. Reduce heat and cook pancake
until crisp on outside and tender on the inside astir 5 minutes per english.

Yields
2 Servings