Potato Pancakes
By rossboys
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Ingredients
- 3 russet potatoes, peeled & coarsley shredded (about 3 cups)
- 1 small yellow onion, grated (about 1/2 cup)
- 1 Tbsp all-purpose flour
- 2 Tbsp chopped fresh parsley
- 1 large egg
- 1 egg white
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp unsalted butter, divided
- Nonfat plain yogurt or unsweetened applesauce
Details
Servings 12
Preparation
Step 1
Place potatoes in colander and rinse. Dry on paper towels.
In a large bowl, combine onion, flour, and parsley. Stir in egg, egg white, salt, and pepper. Add potatoes; mix well.
Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over med-high heat. Add 1 tsp of butter. Place about 3 Tbsp of potato mixture in skillet; flatten into pancake with spatula. Make 3 more pancakes in skillet as directed.
Cook until browned on the bottom, about 7 min, pressing with spatula. Turn carefully; cook until golden on other side, about 6 to 7 min. Place on a plate and cover to keep warm.
Serve with applesauce or yogurt.
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