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Baked Potato Pancakes




Source of Recipe


Chef-Vernalisa

Ingredients:
2 large baking taters, peeled & shredded
Salt
1/4 cup grated Parmesan or Romano cheese – (I have used non fat cheeses).
1 large egg white
Chopped parsley

Directions:
Preheat oven to 450 degrees. In medium bowl, mix shredded taters with 3/4 teaspoon salt. Place shredded taters between several layers of paper towels & press out as much liquid as possible. Return shredded taters to bowl; add grated parmesan cheese, egg white & ¼ cup chopped parsley.

Spray jelly- roll pan, (I’ve used a cookie sheet), generously with non-stick cooking spray. Shape tater mixture into 8 mounds in pan; press into 3 inch pancakes. Bake the pancakes 12 to 15 minutes. Turn with pancake turner & bake 12 minutes longer until pancakes are golden brown.