Ingredients
- 1 medium potato, peeled and shredded
- 2 Tbsp. flour
- 2 Tbsp. minced green onion
- 1 tsp. chopped fresh thyme
- 1 tsp. fresh rosemary
- ¼ tsp. salt
- Pepper to taste
- 3 Tbsp. non-fat sour cream
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Instructions
- Combine all ingredients except sour cream.
- Spray a large skillet with vegetable oil spray and heat over medium-high heat. Spoon potato mixture into hot skillet, forming 8 pancakes. Flatten with a metal spatula and cook until brown and crisp (3-5 minutes per side).
- Dollop each potato pancake with sour cream to serve.