Healthy Potato Pancakes

(12 servings) Printable Version

1 26-ounce bag frozen shredded potatoes -- thawed overnight
2 Tablespoons flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
1/2 teaspoon thyme
1 carton Egg Beaters or 4 beaten egg whites
4 Tablespoons corn oil
3 green onions -- finely chopped

Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/2-inch-thick pancakes.

Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.

Serve with apple sauce and non-fat sour cream on the side. Makes 12 pancakes.

A modern version of an old favorite! The cool applesauce and sour cream mellow the bite of the pepper and onion.

Mr Breakfast would like to thank Valarie34 for this recipe.

Recipe number 1121. Submitted 11/9/2003.

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