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Ingredientes
- You can make the pancake batter a day ahead and chill till ready to use.
- 1 1/2 lb frzn shredded hash brown potatoes (about 9 c.), thawed, or possibly
- 1 1/2 lb refrigerated shredded hash brown potatoes (about 5 c., lightly packed)
- 1 c. finely minced onion
- 2 Tbsp. matzo meal, crushed crackers or possibly cracker meal
- 1/2 tsp salt (omit if hash browns contain salt)
- 1/4 tsp grnd black pepper
- 1/4 c. plus 2 Tbsp. egg substitute
- 1 tsp dry dill, parsley or possibly chives (optional) Butter-flavored nonstick cooking spray
Direcciones
- Nonfat or possibly light lowfat sour cream or possibly unsweetened applesauce for topping (optional)
- Place hash brown potatoes, onion, matzo meal, salt, pepper, egg substitute and dill in a large bowl and stir to mix well.
- Preheat oven to 425 degrees F. Coat 2 large baking sheets with cooking spray.
- Spoon 1/4 c. of batter onto a sheet and form into a 3 inch pancake. Repeat with remaining batter. Spray tops of pancakes with cooking spray.
- Bake for 10 min. Turn pancakes with a spatula and spray again. Switch the pans in the oven. Bake 8 to 10 min or possibly till pancakes are golden.
- Serve warm, topped with nonfat or possibly light lowfat sour cream or possibly unsweetened applesauce, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1696g | |
| Calories 1333 | |
| Calories from Fat 127 | 10% |
| Total Fat 14.83g | 19% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1801mg | 75% |
| Potassium 4717mg | 135% |
| Total Carbs 256.14g | 68% |
| Dietary Fiber 21.6g | 72% |
| Sugars 7.31g | 5% |
| Protein 52.27g | 84% |
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