Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. The easiest potato pancakes you'll ever make! I call them Potato Blintz Cakes because the raspberry-cream cheese topping is reminiscent of a cheese blintz filling. Serve for breakfast, brunch or as a side dish. Ingredients:
20 ounces package simply potatoes® shredded hash browns |
3 large eggs |
1 1/4 teaspoons kosher salt |
12 teaspoons reduced-fat cream cheese (from 8-ounce tub) |
12 teaspoons seedless red raspberry preserves |
Directions:
1. Preheat 11” (or larger) non-stick skillet over medium heat. Scramble 3 eggs in a large mixing bowl. Add shredded hash browns and salt. Stir to combine with rubber spatula.
2. For each blintz cake ladle about 1/2 cup of the mixture onto the hot skillet. Flip each one after about 4-5 minutes (they should release easily when done). Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
3. Place blintz cakes on a large plate and cover to keep warm. Wipe out skillet with paper towel before cooking more blintz cakes.
4. Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.
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