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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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...for 2! From Best Recipes. Begoirra! Ingredients:
1/2 cup shredded frozen hash brown potatoes, thawed |
1/2 cup green cabbage, shredded finely (read *note) |
1 tablespoon carrot, shredded |
1 tablespoon yellow onion, finely minced (my addition) |
1 egg, slightly beaten (or 1/4 cup egg whites) |
1 tablespoon unbleached flour |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
4 tablespoons applesauce |
2 tablespoons sour cream or 2 tablespoons plain yogurt |
salt, to taste |
oil, for frying |
Directions:
1. *NOTE: For convenience, use packaged coleslaw mix if you wish.
2. In a mixing bowl combine the hash brown potatoes, cabbage and carrots (or coleslaw mix), onion, egg, flour, salt and pepper.
3. If you have time, refrigerate the potato/cabbage mixture for about 15-20 minutes before frying.
4. Heat a non-stick pan over medium-high heat. Lightly grease.
5. Scoop and pack the cabbage batter into a greased 1/2 cup measuring cup. Gently invert the cup into the skillet. Repeat.
6. When the batter begins to sizzle, with a spatula gently press down to flatten into a pancake; about 1/2 thick and 4 in diameter.
7. Cook until the pancakes brown on one side; approximately 5 minutes. Turn over with spatula and cook other side another 4-5 minutes.
8. Serve each pancake topped with applesauce, sour cream and a sprinkle of salt.
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