Potato Pancakes with Herbed Creme

Infinitely adaptable and always satisfying, potatoes set the stage for countless flavor combinations. Here's one of our finest bite-sized potato creations.

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  • Makes: 22 servings
  • Prep: 30 mins
  • Bake: 14 mins 425°F

Potato Pancakes with Herbed Creme

Directions

  1. Preheat oven to 425 degrees F. Line an extra-large baking sheet with parchment paper; coat parchment with cooking spray. In a medium bowl whisk together egg, flour, salt, and pepper.
  2. Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. In a large bowl combine shredded potatoes, zucchini, and carrots. Add egg mixture; stir just until combined.
  3. Drop potato mixture by rounded tablespoons onto the prepared baking sheet. Using the back of a spoon, flatten mounds slightly. Coat mounds with cooking spray. Bake 7 minutes. Turn pancakes; bake about 7 minutes more or until lightly browned.
  4. Meanwhile, for herbed creme, combine yogurt, basil, and chives. Serve with warm potato pancakes.
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Nutrition Facts (Potato Pancakes with Herbed Creme)

  • Per serving:
  • 25 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 10 mg chol. ,
  • 118 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 1 g pro.
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