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

Yield: 10 servings (serving size: 2 latkes)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 29%
  • Fat: 3.3g
  • Saturated fat: 1.6g
  • Protein: 5.4g
  • Carbohydrate: 12.6g
  • Fiber: 0.9g
  • Cholesterol: 8.4mg
  • Iron: 0.3mg
  • Sodium: 434mg
  • Calcium: 72mg

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

Preparation

  1. 1. Combine first 6 ingredients in a bowl; stir well.
  2. 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.
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