Ingredients

• 1 large egg, lightly beaten
• 1/4 cup whole-wheat flour
• 3 tablespoon chopped scallions
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
• 2 slices cooked bacon, crumbled (optional)
• 6 teaspoons canola oil, divided
• Reduced-fat sour cream, for garnish

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Step 2

Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).

Step 3

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.