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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Easy, low-fat potato pancakes that even my kids love! Great use for leftover mashed potatoes. Ingredients:
2 cups mashed potatoes (or prepared instant potatoes) |
5 egg whites (throw in one yolk if you wish) |
1 tablespoon flour |
1/2 cup onion, minced |
1/2 cup low-fat cheddar cheese, shredded |
1 tablespoon parsley, chopped |
1 teaspoon hot sauce |
1 teaspoon black pepper |
Directions:
1. Make your mashed potatoes ahead of time or use instant mashed potatoes.
2. Beat eggs in a bowl.
3. Add onion, cheese, parsley, hot sauce, and pepper mashed potatoes. Mix together until well blended.
4. Heat skillet to 350°F and spray with pan spray.
5. Use a ladle to evenly pour out 1/2 cup of the batter into individual 4-5 inch rounds. Flip when the edges start to brown-about 3 minutes on each side.
6. Tip: Do not add salt to this recipe if your instant potatoes already include salt or if there is salt in your homemade potatoes.
7. This recipe makes about 10 small pancakes. Quickly reheat leftovers by popping them into the toaster! Sometimes I make teddy bear shapes for the kids and serve with a little ketchup. Or if you're more sophisticated try with sour cream and applesauce.
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