Austrian Potato Pancake Roulades With Shrimp and Spinach

Ready, Set, Cook! Special Edition Contest Entry: Richly textured giant potato pancakes rolled up and served with shrimp and spinach in an Alfred sauce.

• Ready In: 45 mins
• Serves: 5
• Yields: 10 pancakes

Ingredients

• 1 (24 ounce) package  Simply Potatoes® Shredded Hash Browns
• 1 (24 ounce) package  Simply Potatoes Traditional Mashed Potatoes
• 3  tablespoons unsalted butter, melted
• 1 1⁄2 teaspoons  instant  onion flakes
• 1  teaspoon salt (to taste)
• 1  dash white pepper (to taste)
• 3  eggs, beaten
• 1⁄4 cup evaporated milk
•  olive oil (for frying)

• Shrmp and Spinach Sauce

• 8  ounces medium shrimp, cooked, shelled and deveined
• 3  green onions, trimmed and thinly sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
• 1 1⁄2 cups  jarred alfredo sauce
• 2  tablespoons fresh parsley, minced

Directions

1. In a large bowl, combine and mix hash browns with mashed potatoes. Add melted butter, onion, salt, pepper, eggs and milk. Mix well.
2. Heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. Ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. Cook 2 minutes or until very well browned. With a long spatula, turn pancake and cook 2 more minutes. Turn back to first side and cook another few seconds. Transfer to a paper towel-lined large plate. Roll and keep warm in a 200 degree oven until all are cooked. *.
3. Continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm.
4. Meanwhile, in a saucepan over low heat combine green onions, spinach, Alfredo sauce and parsley. Mix well, cover and gently warm. Serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce.
5. * Pancakes may be cooked two at a time on a two-burner stove-top griddle.