Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX

1. 1

   Preheat 11 (or larger) non-stick skillet over medium heat.

2. 2

   Scramble 3 eggs in a large mixing bowl.

3. 3

   Add shredded hash browns and salt.

4. 4

   Stir to combine with rubber spatula.

5. 5

   For each blintz cake ladle about 1/2 cup of the mixture onto the hot skillet.

6. 6

   Flip each one after about 4-5 minutes (they should release easily when done).

7. 7

   Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.

8. 8

   Place blintz cakes on a large plate and cover to keep warm.

9. 9

   Wipe out skillet with paper towel before cooking more blintz cakes.

10. 10

    Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.