Serving Size:  4


   4   cups  potatoes -- peeled and shredded   (about 4 large)
     1/4  cup   99% egg substitute
   4    tablespoons  all-purpose flour
   1   small   onion -- grated
   1  teaspoon  salt
     1/4  teaspoon   pepper
  Non-stick cooking spray


  Heat oven to 250°.  After shredding the potatoes, place in a large bowl and completely cover with cold water.  Let sit for about 1 hour.  Drain well. Dry the bowl, and replace with the potatoes; add the remaining ingredients.  If needed add a bit more flour so it is not too runny. Spray coat a large skillet with the non-stick spray, and drop the batter by 1/3 cupfuls; flatten to form a pancake.  Fry on a medium/med-high heat until golden brown; turn and repeat; about 5 minutes on each side.  Place on a cookie sheet, and put in the oven to keep warm until the rest are done.  

Notes :  We have had this with gravy on top, fat free sour cream or applesauce.... all are delicious!  This goes great with the Salisbury Steak recipe.  Add a vegetable for a complete meal.

  Per Serving:  Calories: 191.4;  Fat: g0.3;  Protein: 6.2g;  Carbs: 41.9g;  Cholest: 0mg;  Sodium: 566mg

 It is difficult to see the picture when you are inside the frame.