Potato Pancakes
Makes 4 servings
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4 Serving size: 2 pancakes
Think potato pancakes are time-consuming, greasy, and heavy? This version is
light, flavorful, and best of all, easy. You can buy shredded hash brown
potatoes in the dairy or frozen food aisles that make this recipe especially
quick. Serve with salsa for extra zip.
2
eggs
1/4 medium onion, diced
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 cups shredded hash brown potatoes, thawed (if frozen) and patted dry
1. In a medium bowl, beat the eggs
well. Add the onion, flour, lemon juice, salt, and pepper and whisk until
blended. Stir in the potatoes.
2. Spray a small nonstick skillet with nonstick cooking spray; heat. Drop
heaping tablespoons of batter into the skillet. Cook until the edges of the
pancakes appear formed, 3-4 minutes; flip and cook, 3-4 minutes longer, or until
firm in the center. Remove and keep warm.
3. Repeat, spraying the skillet each time, until you make 8 pancakes.
Exchanges
1 Starch
NUTRITION FACTS
Calories 89
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 107mg
Sodium 330mg
Carbohydrate 11g
Dietary Fiber 1g
Sugars 1g
Protein 4g
If you prefer to
use fresh potatoes, peel two medium potatoes, then shred directly into a bowl of
cold water. Drain in a colander and rinse under cold running water. Squeeze the
shredded potatoes in paper toweling to remove as much water as possible. Using
fresh potatoes will extend the cooking.
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