Zucchini Potato Cakes

By Radek Dudek and Tara Hire

Makes 5-8 pancakes

5 medium size red potatoes, grated

2 cups grated zucchini

1 medium onion, finely diced

2 cloves garlic, minced

1/4 cup vegetable oil

Heat vegetable oil over high heat in medium pan. Toss all of the ingredients together in a bowl and add salt and pepper to taste. Spoon the mixture into the heated pan, flattening out the mixture into roughly 4 inch diameter rounds. Cook until crispy on one side, then flip and crisp up the other side. Serve with sour cream, pico de gallo, over-easy egg, sauteed mushrooms, or wilted spinach.