Preheat broiler. Mix potatoes, broccoli, 1 cup of the cheese, the eggs, onion and seasonings.
Melt 1 Tbsp. of the butter in large nonstick skillet on medium heat. Spoon 2 Tbsp. of the potato mixture into skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about 1 inch between pancakes. (You should be able to cook 6 to 8 pancakes at a time.) Cook 2 to 3 min. on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.
Broil pancakes, 4 to 6 inches from heat, 1 to 2 min. or until cheese is melted.
Try serving these potato pancakes with a crisp mixed green salad or vegetable and a serving of cooked lean meat, poultry or fish.
Prepare as directed, except for topping with the remaining cheese and broiling. Cover; refrigerate overnight. When ready to serve, broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until crisp and golden brown on both sides. Top with remaining cheese; continue broiling 1 to 2 min. or until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
About 30 pancakes or 10 servings, 3 pancakes each
* 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.