1 pound russet potatoes, peeled, shredded ½ cup grated onion (about ½ onion) 2 tablespoons matzo meal 1 tablespoon chopped parsley (lightly packed) 1 teaspoon kosher salt ¼ 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 ¼ cup to form 6 cakes – evenly spaced in pan. Press down on top to flatten to about ¼ 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.