1 pound russet potatoes, peeled, shredded 1/2 cup grated onion (about 1/2 onion) 2 tablespoons matzo meal 1 tablespoon chopped parsley (lightly packed) 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large egg, lightly beaten 2 tablespoons extra virgin olive oil, divided
Nutritional information per pancake: Calories 67 (66% from fat) • carb. 5g • pro. 1g • fat. 5g • sat. fat 1g • chol. 18mg • sod. 117mg • calc. 4mg • fiber 0g
Squeeze all excess liquid out of potatoes and onions by wrapping up in a clean towel and gently wringing. Place in a bowl; add matzo meal, parsley, salt and pepper and toss to mix thoroughly. Stir in egg. Preheat Cuisinart™ Electric Skillet to 350°F. Add 1 tablespoon oil and swirl to coat bottom of pan. Drop pancake mixture by scant 1/4 cup to form 6 cakes – evenly spaced in pan. Press down on top to flatten to about 1/4 inch thickness. Cook about 8-10 minutes or until crispy and light brown. Repeat, using remaining 1 tablespoon oil. Keep warm on a rack in a 200°F oven. Serve with warm applesauce.
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