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Cheddar-Green Onion Potato Latkes

Yield 10 servings (serving size: 2 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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection