POTATO, CARROT, ZUCCHINI PANCAKES (Karen Doerr)
1 medium zucchini, shredded (about 1 1/2 cups)
1 1/2 pound baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Preheat oven to 425. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
Drain zucchini in a colander, press to squeeze out excess liquid. In a large bowl combine zucchini, potatoes, carrot, flour, one of the eggs, thyme, salt and pepper.
In extra-large nonstick skillet, heat half of the oil over medium heat. To make a pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two at a time, 4-5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.
With the back of a wooden spoon or a 1/4 cup measure gently press each pancake, to make a 3-inch diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10-12 minutes or until eggs are cooked through. Transfer to serving plates
I thought these were good, but the first batch I made I cooked too long and the egg got a really tough outer coating to it. I was scared about undercooked eggs. If you follow the recipe you should be fine ;) The thing I didn't like was the thyme. Any suggestions for substitutes? I made a half recipe and used 1/2 c. measures to make each pancake. This resulted in 4 servings. Also, I fried all four pancakes in the oven, but only baked two with the eggs to eat that night. The other two I fried and then put in the fridge for the next day. Then the next day I just put the egg on top and baked as directed.