1 medium baking potato, peeled and shredded
2 tablespoons all-purpose flour
2 tablespoons finely chopped green onion
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, crumbled
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, crushed using mortar and pestle
1/4 teaspoon salt
Vegetable oil spray
3 tablespoons nonfat or low-fat sour cream
Black pepper (optional)
Fresh thyme or rosemary (optional)

In a medium mixing bowl, combine potato, flour, green onion, thyme, rosemary, and salt. Stir with a fork until well combined.

Spray a large skillet with vegetable oil spray. Place skillet over medium-high heat until hot. Spoon potato mixture into hot skillet, forming 8 pancakes of about 1 heaping tablespoon each. Flatten with a metal spatula. Cook for 3 to 5 minutes, or until light brown. Turn and cook for 3 to 5 minutes, or until light brown and crisp.

To serve, dollop each potato pancake with sour cream. Sprinkle with pepper and garnish with thyme or rosemary, if desired.

Tip: Potato pancakes are typically served as a side dish to meat. For 2 side-dish servings, simply make 4 pancakes instead of 8 and increase the cooking time slightly.


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