Potatoes, onions and more.

Lightened Up Potato Latkes


A delicious and nutritious breakfast!


2 1⁄2CupShredded, unpeeled russet potatoes (about 1 lb)
1⁄2CupGrated onion
1⁄3CupPeeled shredded carrot
2TablespoonSnipped fresh chives
1TeaspoonKosher salt
1⁄4TeaspoonFreshly ground pepper
1 Egg and 1 egg white
2TablespoonVegetable oil, divided


Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes
RecipesBreakfast 30 Minutes or Less