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Ingredientes
- 1 x (8-oz) package reduced-fat cream cheese, at room temperature
- 3 Tbsp. all-purpose flour
- 2 x Large eggs
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 ounce grated Swiss cheese (1 1/2 c.)
- 2 1/2 lb baking potatoes, peeled and grated (about 4 c.)
- 1 Tbsp. fat-free half-and-half
- 4 tsp butter (divided)
- 4 tsp vegetable oil (divided)
Direcciones
- Makes 24 pancakes, 3 inches in diameter
- Blend the cream cheese, flour, Large eggs, salt and pepper in a large mixing bowl with a fork. Stir in the grated cheese.
- A handful at a time, twist grated potatoes into a ball in the corner of a towel and extract as much juice as possible. (You can also pile them into a salad spinner and spin till most of the liquid is released.) Blend into the cheese and Large eggs, then stir in the half-and-half to make the mix creamy.
- Over medium to medium-high heat, heat 1/2 tsp. each of butter and oil in a large frying pan. When sizzling, make 6 mounds of potato batter and cook till bubbles appear on the top of the pancakes, about 3 to 4 min. They will be well-browned and crisp-looking. Turn and cook 4 to 5 min more on the other side, browning them again. Repeat with remaining batter. If not served immediately, arrange on a single layer on a baking sheet and leave uncovered.
- Crisp for several min in a preheated 400-degree oven. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 191 | |
| Calories from Fat 108 | 57% |
| Total Fat 12.26g | 15% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.04g | |
| Cholesterol 66mg | 22% |
| Sodium 197mg | 8% |
| Potassium 345mg | 10% |
| Total Carbs 15.15g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.32g | 1% |
| Protein 5.75g | 9% |
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