Asian Inspired Potato Pancakes - cooking recipe

Ingredients

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

Preparation

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.
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.
Repeat with the remaining batter and oil.
Meanwhile, in a small bowl, whisk together dipping ingredients. Serve with warm pancakes.