Caramelized Onion-Potato Pancakes Recipe |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are all my favorite things, carmelized onions, potatoes and corn. I rarely use the red onion and use a vidalia instead but the red would also add a nice color. I also most times use basil in place of the rosemary as it is a favorite too. This is lower in fat and a better for you potato pancake. Ingredients:
2 baking potatoes, baked and chilled |
nonstick cooking spray |
1 red onion, julienned (i use yellow sweet like a vidalia) |
1 red bell pepper, julienned |
1/2 cup corn kernel |
3 fresh garlic cloves, minced |
1/2 teaspoon fresh rosemary, chopped |
1 teaspoon fresh oregano, chopped |
2 egg whites |
salt |
fresh ground black pepper |
Directions:
1. Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
2. Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.
3. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.
4. Set aside to cool.
5. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.
6. Taste, adjust the seasoning, and form into eight 2 patties.
7. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.
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