Skillet Potato Pancake
20Prep Time Minutes
20Total Time Minutes
5Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
1 pkg (20 oz each) refrigerated shredded hash brown potatoes
1/3 cup Ultragrain® All Purpose Flour
2/3 cup Egg Beaters® Original
1/3 cup grated yellow onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
|% Daily Value|
|Total Fat||5 g||7%|
|Dietary Fiber||2 g||9%|
|Vitamin C||6 mg||10%|
|Vitamin A||230 iu||5%|
Heat oil in large heavy skillet over medium-high heat. Meanwhile, combine potatoes and flour in large bowl; set aside. Combine Egg Beaters, onion, salt, garlic powder and pepper in another bowl. Add Egg Beaters mixture to potato mixture; mix well.
Place potato mixture evenly in skillet. Cover skillet with aluminum foil; cook 10 minutes or until mixture is set and bottom is golden brown.
Place large plate over skillet. Holding skillet and plate, turn skillet over, inverting pancake onto plate. Cut into wedges.
Serve with applesauce, if desired.
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