1. *NOTE: For convenience, use packaged coleslaw mix if you wish. 2. In a mixing bowl combine the hash brown potatoes, cabbage and carrots (or coleslaw mix), onion, egg, flour, salt and pepper. 3. If you have time, refrigerate the potato/cabbage mixture for about 15-20 minutes before frying. 4. Heat a non-stick pan over medium-high heat. Lightly grease. 5. Scoop and pack the cabbage batter into a greased 1/2 cup measuring cup. Gently invert the cup into the skillet. Repeat. 6. When the batter begins to sizzle, with a spatula gently press down to flatten into a pancake; about 1/2" thick and 4" in diameter. 7. Cook until the pancakes brown on one side; approximately 5 minutes. Turn over with spatula and cook other side another 4-5 minutes. 8. Serve each pancake topped with applesauce, sour cream and a sprinkle of salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
