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.

Potato, Zucchini, and Carrot Pancakes
Prep Time:
30 mins
Cook Time:
8 mins
Bake Time:
10 mins
Total Time:
38 mins


  • 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


  1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

  2. 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.

  3. 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.

  4. 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

  1. 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.

Nutrition Facts (per serving)

362 Calories
20g Fat
34g Carbs
13g Protein
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.