Ingredients
- 3 russet potatoes, peeled and coarsely shredded (about 3 cups)
- 1 small yellow onion, grated
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 1 egg white
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter, divided
- non-fat plain yogurt, unsweetened applesauce or sour cream (optional)
Make it step by step
- Place potatoes in colander and rinse.
- Dry on paper towels.
- In a large bowl, combine Onion, flour and parsley.
- Stir in egg , egg-white , salt and pepper.
- Add potatoes and mix well.
- Spray a large non-stick skillet with vegetable cooking spray.
- Heat skillet over medium-high heat.
- Add 1 teaspoon of the butter.
- Place about 3 tablespoons of Potato mixture in skillet.
- Flatten into pancake with spatula.
- Make 3 more pancakes in skillet as directed.
- Cook until browned on the bottom, about 7 minutes, pressing with spatula.
- Turn carefully; cook until golden on the other side, about 6 or 7 minutes.
- Place on a plate and cover to keep warm. Repeat twice with the remaining butter and Potato mixture.
- Serve with applesauce, sour cream or yogurt.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.