Ingredients

• 1 large egg, lightly beaten
• 1/4 cup whole-wheat flour
• 3 tablespoons 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

Preparation

1. Preheat oven to 400�F. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
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.

Nutrition

Hydration is water plus electrolytes. Dehydration in winter can lead to hypothermia.  Sweat evaporates quickly in cold/dry air so drinking fluids can become an after-thought.