Ingredients
- 3 large Pete & Gerry's eggs
- 1/3 cup all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 cups (about 1 1/2 pounds) root vegetables in any combination, grated
- 1 medium onion, grated or finely chopped
- Vegetable oil for frying
Servings: 4
Amount Per Serving
- Calories 310
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 12g (60% DV)
- Trans Fat 0g
- Cholest. 140mg (47% DV)
- Sodium 180mg (8% DV)
- Total Carb. 32g (11% DV)
- Fiber 5g (20% DV)
- Sugars 11g
- Protein 8g
- Vitamin A (270% DV)
- Vitamin C (20% DV)
- Calcium (8% DV)
- Iron (10% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 5 minutes
Cook Time: 5-6 minutes
Yield: 3-4 servings
Ingredients
- 3 large Pete & Gerry's eggs
- 1/3 cup all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 cups (about 1 1/2 pounds) root vegetables in any combination, grated
- 1 medium onion, grated or finely chopped
- Vegetable oil for frying
Servings: 4
Amount Per Serving
- Calories 310
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 12g (60% DV)
- Trans Fat 0g
- Cholest. 140mg (47% DV)
- Sodium 180mg (8% DV)
- Total Carb. 32g (11% DV)
- Fiber 5g (20% DV)
- Sugars 11g
- Protein 8g
- Vitamin A (270% DV)
- Vitamin C (20% DV)
- Calcium (8% DV)
- Iron (10% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
When autumn is on the horizon, you can usually find us putting our crops to bed and stocking our root cellars with an array of colorful root vegetables. While not your typical latkes for Eggs Benedict, these savory pancakes offer an easy way to turn root veggies into healthy, kid-friendly fare no matter what’s in your cellar (or at your farmer's market).
Directions
- In a large bowl, beat the eggs with the flour, salt, and pepper. Add the grated vegetables and onion and toss to mix thoroughly.
- Heat the oil over medium-high heat until it shimmers slightly. Carefully lower the egg and vegetable mixture in 1/4-cup spoonfuls into the oil and use a fork to spread and flatten them slightly.
- Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2-3 minutes more. Serve hot or warm.
Farm Team Tips
The beauty of this recipe is the way it changes with the seasons. We like to make ours with carrots, potatoes, turnips, and beets, but sweet potatoes, winter squash, celery root, and parsnips work beautifully, too. Serve with a dollop of sour cream, applesauce, or ketchup alongside some sunny-side up eggs for breakfast or brinner.
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