Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX

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.

• Ready In: 30 mins
• Serves: 6
• Yields: 12 blintz cakes

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 ½ 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.