Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/5219/Potato_Zucchini_Pancakes_with_Warm_Corn_Salsa
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.
Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/5219/Potato_Zucchini_Pancakes_with_Warm_Corn_Salsa
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