Hash Brown Apple Pancake
Prep
5m
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Hash Brown & Apple Pancake
| 1 1/2 cups potatoes, grated, rinsed and well drained (thawed hash browns are good too!) |
| 1/2 cup apple, finely chopped |
| 1/4 cup onion, finely chopped |
| 1 large egg white |
| 1 Tbs fresh chives, minced |
| 1/4 tsp salt |
| 1/4 tsp pepper |
| 2 Tbs butter, divided |
| 2 Tbs canola oil, divided |
| 1/4 cup Swiss cheese, shredded |
Hash Brown Apple Pancake Directions
- Combine the shredded potatoes, apple, onion, egg white, chives, salt and pepper.
- In a large skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over a medoum heat.
- Spread half of the potato mixture evenly over the pan.
- Sprinkle with cheese, toping off with the remaining potato mixture.
- Press carefully.
- Cook 5 minutes or its browned on the bottom.
- Gently remove the pancake from the pan inverting it on a plate.
- Put more butter and oil in the pan and carfully slide the pancake back into the pan, cooked side up.
- Cook for 5 more minutes, the bottom is browned, and the cheese is melted.
- When done, slide the pancak onto a plate and cut into four wedges.
Nutrition facts
Serving size 1 pancake vegetarian gluten free lactose free
Per Serving
| Kcal: | 174 kcal |
| Fibers (g): | 1.3g |
| Sodium (mg): | 211mg |
| Carbs: | 8g |
| Sugar (g): | 3.6g |
| Fat: | 14.7g |
| Saturated fat (g): | 5.4g |
| Cholesterol: | 21mg |
| Proteins: | 3.3g |
