Potato Pancakes

Submitted by TXOLDHAM

"This one came from Garden Grove B&B. I found it on the internet. I have made but wanted to save. It uses frozen shredded potatoes and Egg Beaters so should be fairly healthy."

 

• Ready In: 21mins
• Ingredients: 8
• Yields: 12 pancakes

ingredients

• 1 (26 ounce) bag frozen hash brown potatoes, thawed overnight
• 2 tablespoons flour
• 2 teaspoons salt (to taste)
• 1 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon thyme
• 16 ounces Egg Beaters egg substitute (small carton)
• 4 tablespoons corn oil
• 3 green onions, finely chopped

directions

1. Thoroughly mix all ingredients in a large bowl.
2. Spoon mixture onto hot griddle and spread into 1/2 inch pancakes.
3. Cook about 8 minutes each side or until pancakes are browned and crispy.
4. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.
5. Serve with apple sauce and non-fat sour cream on the side.

Reviews

[kaec7628]

All these years I thought I was potato pancake impaired come to find out I just wasn't using the right recipes! These were the first to turn out perfect for me and we LOVED them! I used olive oil instead of the corn oil and I also added shredded cheese. YUMMY, will make often. Thanks!