Potato Pancakes

These potato pancakes have a touch of sweetness, color, and flavor with the addition of grated carrots. These latkes can be served at dinner or at breakfast or whenever your heart desires.
Ingredients:
3 medium size Yukon potatoes, shredded or 2 cups of hash brown potatoes
1/3 cup carrots, shredded
1/2 cup onions, chopped
2 cloves garlic, coarsely chopped
2 green onions, chopped
1 tsp salt
1 tsp black pepper
1 egg, beaten
1 cup parmesan cheese
Enough oil for pan frying
Garnish with chopped parsley and sour cream
Directions:
In a large skillet over medium heat, add oil, onions, and garlic, stirring until softened.

If using fresh potatoes, squeeze all the liquid out of potatoes to ensure the pancake will be crispy.

 In a mixing bowl, combine potatoes, carrots, cooked onions, green onions, cheese and beaten egg. Stir well together.

In the same skillet add oil. Pour the potatoes onto the skillet. Using a spatula, spread the potatoes to cover the entire pan.

Cook on low heat for 15 minutes. Flip the potato pancakes to cook the other side for another 10 minutes.

Remove from the skillet and cut into wedges. Top with sour cream and parsley