Potato Pancakes with Garden Vegetable Cream Cheese & Lox

1. 1

   Grate potatoes using large holes of box grater; place in center of large clean kitchen towel.

2. 2

   Bring up ends of towel and twist together to form pouch.

3. 3

   Hold pouch over sink, then squeeze to remove as much moisture from potatoes as possible.

4. 4

   Empty potatoes into large bowl.

5. 5

   Add egg, flour and pepper; mix well.

6. 6

   Heat oil in large nonstick skillet on medium-high heat.

7. 7

   Spoon potato mixture into 8 mounds, about 2 inches apart, in skillet, using about 1 Tbsp.

8. 8

   potato mixture for each pancake.

9. 9

   Press lightly with back of spoon to flatten.

10. 10

    Cook 3 to 4 min.

11. 11

    on each side or until pancakes are golden brown on both sides.

12. 12

    Remove from skillet; drain on paper towels.

13. 13

    Serve warm topped with remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.