Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/5219/
Potato Zucchini Pancakes with Warm Corn Salsa
Yield: 6 servings
Ingredients
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Pancakes: |
| 5 |
cups |
frozen hash brown potatoes, thawed
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| 1-1/2 |
cups |
zucchini, shredded
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| 1/2 |
cup |
egg substitute
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| 1/4 |
cup |
flour
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| 2 |
tablespoons |
onion, chopped
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| 2 |
tablespoons |
green pepper, chopped
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| 1/4 |
teaspoon |
salt
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| 1/4 |
teaspoon |
pepper
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Salsa: |
| 2 |
tablespoons |
onion, chopped
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| 2 |
tablespoons |
green pepper, chopped
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| 1 |
package |
(9 oz.) frozen corn, thawed
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| 1 |
cup |
salsa, chunky
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| 2 |
teaspoons |
fresh cilantro, chopped
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Directions:
For Pancakes:
In bowl combine potatoes, zucchini, egg, flour, onion, green pepper, salt and pepper; blend well.
Spray a large skillet with cooking spray; heat over medium high heat until hot. Drop potato mixture by 1/4 cupfuls into skillet. Cook pancakes, a few at a time, for about 3 minutes on each side or until golden brown. Serve with warm salsa.
For Salsa:
Spray a small skillet with cooking spray; heat over medium heat. Add onion and green pepper. Cook and stir until crisp tender. Add corn, salsa and cilantro. Reduce heat to medium low. Cook 5-6 minutes or until hot.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/5219/