An interesting take on potato pancakes, these have an eggy bit to bind them, and potato to give them bulk. We like them as a snack with apple sauce. Baked instead of deep fried, they are far less greasy than their hashbrown counterparts. Kevin used to love them as snacks.
2 Tbsp diced onion
1/2 garlic clove, minced
2 large eggs, beaten
1 tsp salt
1/4 tsp pepper
4 medium potatoes, peeled and grated
1/4 cup crushed corn flakes
2 tbsp flour
1/2 tsp baking powder
Pre-heat oven to 450 F
In a food processor (or with a good sharp knife), process the onion and garlic until it's very finely chopped. Place in a large bowl with the eggs, salt, and pepper.
Grate the potatoes, then grab the grated bits and squeeze them in handfuls over the sink to get out all the liquid. You'll be surprised at how much juice is in potatoes! Add to the bowl with the onion and egg mixture.
In a separate bowl, mix the flour, cornflake crumbs, and baking powder together. Add to the potato mixture and stir well.
Spray a cookie sheet with non stick spray, then spoon out 1/4 cup of the mixture onto the sheets, flattening them slightly. Bake for about 12 minutes, flipping part way through.
Serve with applesauce.
Makes about 12
