Zucchini-Potato Pancakes with Eggs

Zucchini-Potato Pancakes with Eggs Recipe
Oxmoor House
These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs.

Yield:

4 servings (serving size: 1 pancake and 1 egg)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 222
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 2.5 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 15.6 g
Carbohydrate 24 g
Fiber 1.6 g
Cholesterol 186 mg
Iron 1.4 mg
Sodium 392 mg
Calcium 120 mg

Ingredients

2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
1 cup shredded zucchini (about 1 small)
1/4 cup Italian-seasoned panko (Japanese breadcrumbs)
4 large egg whites, lightly beaten
1/4 cup (1 ounce) shredded fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
4 large eggs
1/8 teaspoon freshly ground black pepper
Fresh salsa (optional)
Light sour cream (optional)

Preparation

1. Combine first 6 ingredients in a large bowl.

2. Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.

3. Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake. Serve with salsa and sour cream, if desired.

Serve with: Spinach Salad with Strawberries

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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