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Rainbow Potato Pancakes

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 123kcal
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Rainbow Potato Pancakes


  • 5 pounds unpeeled Wisconsin Russet Potatoes shredded
  • 2 medium Carrots peeled and shredded
  • 2 medium zucchini shredded
  • 1 cup Red bell pepper finely diced
  • 1 cup green onions with tops sliced
  • 4 large Eggs lightly beaten
  • 5 tablespoons Unseasoned dry bread crumbs
  • 3 teaspoons salt
  • 1/2 teaspoon Pepper
  • 4 tablespoons olive oil divided
  • 1 ounce Reduced-fat sour cream optional


  • Enclose the three shredded vegetables in a kitchen towel; wring over sink to remove as much moisture as possible.
  • Place vegetables in large bowl and 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 1/3-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 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.


Calories |123kcalCarbohydrates |5gProtein |4gFat |10gSaturated Fat |2gPolyunsaturated Fat |1gMonounsaturated Fat |6gTrans Fat |1gCholesterol |94mgSodium |925mgPotassium |260mgFiber |1gSugar |3gVitamin A |3376IUVitamin C |33mgCalcium |34mgIron |1mg