Potato, Zucchini, and Carrot Pancakes Perfect for breakfast or brunch, this easy vegetable pancake recipe makes small egg nests in the center of each pancake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 7, 2014 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 8 mins Bake Time: 10 mins Total Time: 38 mins Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 medium zucchini, shredded (about 1-1/4 cups) 1 ½ pound baking potatoes, peeled and shredded (about 4 cups) 1 large carrot, shredded (about 1 cup) ¼ cup all-purpose flour 5 large eggs 2 teaspoon chopped fresh thyme or 1/2 tsp. dried thyme, crushed ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon canola oil 1 recipe Spring Greens (see recipe below) Mixed peppercorns, crushed (optional) Spring Greens 3 cup watercress 1 small carrot, peeled and cut in long strips with vegetable peeler 2 teaspoon white wine vinegar 1 teaspoon Dijon-style mustard ¼ teaspoon salt Dash black pepper 3 tablespoon olive oil Directions Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper. In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1 cup of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture. With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates. Serve with Spring Greens. Sprinkle with crushed peppercorns. Makes 4 servings. Spring Greens In large bowl combine watercress and carrot. For dressing, in bowl combine vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Toss with watercress and carrot strips. Print Nutrition Facts (per serving) 362 Calories 20g Fat 34g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 362 % Daily Value * Total Fat 20g 26% Saturated Fat 4g 20% Cholesterol 264mg 88% Sodium 599mg 26% Total Carbohydrate 34g 12% Total Sugars 4g Protein 13g Vitamin C 44.9mg 224% Calcium 101mg 8% Iron 3.1mg 17% Potassium 945mg 20% Folate, total 88.7mcg Vitamin B-12 0.8mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.