Asian Inspired Potato Pancakes

• Pancake
• 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
• 2 medium carrots, peeled and shredded
• 1/4 cup red bell pepper, finely diced
• 4 shiitake mushrooms, finely diced (optional)
• 1/4 cup green onion, minced
• 1 garlic clove, minced
• 1/4 cup canned corn, washed and drained
• salt and pepper
• 2 eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/4 cup vegetable oil
• dipping sauce
• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/2 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon hot red pepper flakes

1. In a large bowl, combine hash browns, carrot, pepper, mushroom, onion, garlic, and corn. Season with salt and pepper. Add egg and flour and mix together to form batter.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Drop batter, about 1/4 cup at a time, onto skillet and gently flatten into circles (you will be able to cook 3-4 at a time). Cook for about 4 minutes on each side, until crisp and golden brown.
3. Repeat with the remaining batter and oil.
4. Meanwhile, in a small bowl, whisk together dipping ingredients. Serve with warm pancakes.

pancake, browns, carrots, red bell pepper, shiitake mushrooms, green onion, garlic, salt, eggs, flour, vegetable oil, dipping sauce, soy sauce, rice vinegar, sesame oil, sugar, hot red pepper

Taken from www.food.com/recipe/asian-inspired-potato-pancakes-475059 (may not work)