2 large baking taters, peeled & shredded
1/4 cup grated Parmesan or Romano cheese – (I have used non fat cheeses).
1 large egg white
Preheat oven to 450 degrees.
In medium bowl, mix shredded taters with 3/4 teaspoon salt.
Place shredded taters between several layers of paper towels & press out as much liquid as possible.
Return shredded taters to bowl; add grated parmesan cheese, egg white & ¼ cup chopped parsley.
Spray jelly- roll pan, (I’ve used a cookie sheet), generously with non-stick cooking spray.
Shape tater mixture into 8 mounds in pan; press into 3 inch pancakes.
Bake the pancakes 12 to 15 minutes.
Turn with pancake turner & bake 12 minutes longer until pancakes are golden brown.
Submitted By: Irene from SC on 2003-04-18