Cheddar-Green Onion Potato Latkes

These potato pancakes received our Test Kitchens' highest rating. Using refrigerated shredded hash browns makes them a snap to prepare. If desired, top the latkes with a dollop of reduced-fat sour cream.

Prep: 5 minutes; Cook: 9 minutes per batch


10 servings (serving size: 2 latkes)

Recipe from

Oxmoor House

Nutritional Information

Calories 103
Caloriesfromfat 29 %
Fat 3.3 g
Satfat 1.6 g
Protein 5.4 g
Carbohydrate 12.6 g
Fiber 0.9 g
Cholesterol 8.4 mg
Iron 0.3 mg
Sodium 434 mg
Calcium 72 mg


1 (1.25-pound) bag refrigerated shredded hash browns (such as Simply Potatoes)
3/4 cup fat-free egg substitute
2/3 cup (2.6 ounces) shredded 2% reduced-fat sharp Cheddar cheese
1/3 cup chopped green onions (about 2 large)
1/4 cup reduced-fat sour cream
1 1/4 teaspoons salt
Cooking spray
2 teaspoons canola oil, divided


1. Combine first 6 ingredients in a bowl; stir well.

2. Heat a large skillet over medium heat; coat pan with cooking spray. Add 1/2 teaspoon oil to pan. Drop potato mixture by 2 heaping tablespoonfuls into hot oil (approximately 5 per batch). Cook 4 to 5 minutes on each side or until golden brown; remove from pan, and keep warm. Repeat procedure with remaining oil and potato mixture. Serve immediately.


Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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