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
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
2 teaspoons canola oil, divided
How to Make It
Combine first 6 ingredients in a bowl; stir well.
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.