Potato and Carrot Pancake

Total time: 30 minutes
   This is a variation on the Potato Leek Pancake that is one of my kitchen staples. Easy to make: just shred the vegetables, combine and fry.

 Ingredients:

• 2 medium potatoes (12oz, 350gr total)
• 2 medium carrots
• 2 tsp butter
• 2 tsp olive oil
• salt and pepper

 Instructions:

• Shred the potatoes and carrots using the large holes on a grater.  
• Put them in a bowl, add a bit of salt and pepper and combine well. 
• Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet. 
• Add the potato/carrot mixture, flatten as best you can with a spatula, cover and cook over medium heat about 15 minutes, or until starting to brown - take a peak around the edges.
• Put a plate (or tray) on top of the skillet.  Grabbing the plate and skillet together (with hot pads) flip them over so that the pancake is on the plate. 
• Add remaining butter and oil to skillet and slide the pancake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover. 
• When done, slide onto a plate, cut into wedges and serve.