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Ingredients
- 2 Large russet potatoes, peeled and grated on the large holes of a box grater
- 1/2 c. onion, grated on the large holes of a box grater
- 1 whole beaten egg
- 1 t. olive oil
- 1 1/2 T. all purpose flour
- 1/2 t. salt
- 1/8 t pepper
- spray canola oil
Directions
- In a medium bowl, combine egg, salt, pepper and olive oil. Mix well. Fold in grated potato and onion. Spray a large skillet with canola oil and heat over medium high heat. Pour 1/4 c. potato mixture for each pancake into hot skillet and fry until browned, about 3 minutes. Flip and finish browning the other side, about 3 minutes. Remove to serving plate and repeat until all the potato mixture is used. Serve with non-fat Greek yogurt or applesauce if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 316mg | 13% |
| Potassium 812mg | 23% |
| Total Carbs 35.89g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.99g | 1% |
| Protein 5.64g | 9% |
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