Potato Pancakes

By rossboys

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.