• Potato Pancakes with Garden Vegetable Cream Cheese & Lox

Potato Pancakes with Garden Vegetable Cream Cheese & Lox

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings

It's true that bagels provide an excellent cream cheese-and-lox opportunity. (Also true: So do these yummy, golden-brown potato pancakes!)

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What You Need

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Make It

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  • Grate potatoes using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from potatoes as possible. Empty potatoes into large bowl. Add egg, flour and pepper; mix well.
  • Heat oil in large nonstick skillet on medium-high heat. Spoon potato mixture into 8 mounds, about 2 inches apart, in skillet, using about 1 Tbsp. potato mixture for each pancake. Press lightly with back of spoon to flatten. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Remove from skillet; drain on paper towels.
  • Serve warm topped with remaining ingredients.

To Double

Recipe can easily be doubled if serving a larger crowd. Prepare as directed, doubling all ingredients. Makes 8 servings.

Substitute

Prepare using PHILADELPHIA Spicy Jalapeño Cream Cheese Spread.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 55mg
Sodium 350mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 1g
Protein 6g
   
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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