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Breakfast/brunch

Baked Cheddar-Potato Pancakes

photo by:kraft
Frozen shredded hash browns make the preparation of these Baked Cheddar-Potato Pancakes a snap. Serve with sour cream and enjoy!
time
prep:
10 min
total:
30 min
servings
total:
6 servings

What You Need

2
 eggs
4
cups  (12 oz.) frozen shredded hash browns, thawed
2
Tbsp.  KRAFT Real Mayo Mayonnaise
1
cup  KRAFT Shredded Cheddar Cheese
6
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray.

COMBINE eggs, hash browns, mayo and cheese. Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.

BAKE 16 to 20 min. or golden brown, turning over after 10 min. Serve with sour cream.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Make Ahead
Potato mixture can be stored in refrigerator up to 2 hours before baking as directed.
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