Zucchini-Potato Pancakes with Eggs

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. 1. Combine first 6 ingredients in a large bowl.
2. 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. 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.
4. Serve with: Spinach Salad with Strawberries