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
Oxmoor House OCTOBER 2006
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.
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