Ingredients
1/4
cup vegetable oil
3
cups shredded peeled potatoes, drained on paper towels
1
cup shredded carrots
1/2
cup finely chopped onion
1
tablespoon chopped fresh chives
3
tablespoons Gold Medal™ all-purpose flour
4
eggs, beaten
1
teaspoon salt
1/8
teaspoon pepper
Preparation
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Meanwhile, in medium bowl, stir potatoes and remaining ingredients until well mixed. Using about 1/3 cup mixture for each, form 9 patties 3 to 4 inches in diameter.
Cook patties 2 to 3 minutes on each side or until golden brown; cover to keep warm while cooking remaining patties. Repeat with remaining oil and patties. Serve immediately.
