Potato Pancakes with Hash browns or Shredded Potatoes

 Makes 12 pancakes

Ingredients:

3 russet potatoes, peeled and coarsely shredded (about 3 cups)

1 small yellow onion, grated (about 1/2 cup)

1 Tbls all-purpose flour

2 Tbls chopped fresh parsley

1 Large Egg

1 egg white

1/4 tsp salt

1/4 tsp black pepper

1 Tbls unsalted butter, divided

Nonfat plain yogurt or unsweetened applesauce

1. Place potatoes in colander and rinse. Dry on paper towels. 

2. In a large bowl, combine onion, flour, and parsley. Stir in egg, egg white, salt and pepper. Add potatoes; mix well.

3. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add 1 tsp of butter. Place about 3 Tbls of potatoes to mixture in skillet; flatten into pancake with spatula. Make 3 more pancakes in skillet as directed.

4. Cook until browned on the bottom, about 7 minutes, pressing with spatula. Turn carefully; cook until golden on other side, about 6 to 7 minutes. Place on a plate and over to keep warm. Repeat twice with the remaining butter and potato mixture. Serve with applesauce or yogurt.


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