Recipe for Light and Easy Potato Latkes 
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Yield:
1
Ingredients:
Amount Ingredient
You can make the pancake batter a day ahead and refrigerate until ready to
use.
1/2 lb frozen shredded hash brown potatoes (about 9 cups), thawed, or
1/2 lb refrigerated shredded hash brown potatoes (about 5 cups, lightly packed)
1 cup finely chopped onion
2 tbl matzo meal, crushed crackers or cracker meal
1/2 tsp salt (omit if hash browns contain salt)
1/4 tsp ground black pepper
1/4 cup plus 2 tablespoons egg substitute
1 tsp dried dill, parsley or chives (optional)
Instructions:
Instructions: Nonfat or light sour cream or unsweetened applesauce for topping (optional)

Place hash brown potatoes, onion, matzo meal, salt, pepper, egg substitute and dill in a large bowl and stir to mix well.

Preheat oven to 425 degrees F. Coat 2 large baking sheets with cooking spray.

Spoon 1/4 cup of batter onto a sheet and form into a 3 inch pancake. Repeat with remaining batter. Spray tops of pancakes with cooking spray.

Bake for 10 minutes. Turn pancakes with a spatula and spray again. Switch the pans in the oven. Bake 8 to 10 minutes or until pancakes are golden brown.

Serve hot, topped with nonfat or light sour cream or unsweetened applesauce, if desired.

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