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Rainbow Potato Pancakes

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Prep: 15 min. •  Cook: 25 min. •  Serves: 3-4


  • 2 medium (about ⅔ lb.) Biggins® potatoes, scrubbed and shredded
  • 1 medium (6-inch) carrot, peeled and shredded
  • 1 medium (5 to 6-inch) zucchini, shredded
  • ⅓ c. finely diced red bell pepper
  • ⅓ c. sliced green onions with tops
  • 1 large egg, lightly beaten
  • 2 tbsp. unseasoned dry bread crumbs
  • ¾ tsp. salt
  • ⅛ tsp. pepper
  • 2 tbsp. canola oil, divided
  • Reduced-fat sour cream (optional)


Enclose the three shredded vegetables (potatoes, carrots and zucchini) in a clean kitchen towel; wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. With ¼-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about ⅓-inch, and spacing apart. Fry until well browned on bottom sides, about 4 minutes. Flip and brown reverse sides. Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture. Serve hot with sour cream, if desired.