Cheddar-Green Onion Potato Latkes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These potato pancakes received our Test Kitchens' highest rating. Using refrigerated shredded hash browns makes them a snap to prepare. If desired, top the latkes with a dollop of reduced-fat sour cream. Ingredients:
1 (1.25-pound) bag refrigerated shredded hash browns (such as simply potatoes) |
3/4 cup fat-free egg substitute |
2/3 cup (2.6 ounces) shredded 2% reduced-fat sharp cheddar cheese |
1/3 cup chopped green onions (about 2 large) |
1/4 cup reduced-fat sour cream |
1 1/4 teaspoons salt |
cooking spray |
2 teaspoons canola oil, divided |
Directions:
1. Combine first 6 ingredients in a bowl; stir well.
2. Heat a large skillet over medium heat; coat pan with cooking spray. Add 1/2 teaspoon oil to pan. Drop potato mixture by 2 heaping tablespoonfuls into hot oil (approximately 5 per batch). Cook 4 to 5 minutes on each side or until golden brown; remove from pan, and keep warm. Repeat procedure with remaining oil and potato mixture. Serve immediately.
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