CHEESY POTATO PANCAKES WITH VEGGIES

Cheesy Potato Pancakes with Veggies image

Try serving Cheesy Potato Pancakes with Veggies for a quick, savory and tasty entrée! These cheesy potato pancakes feature onion and broccoli flavors.

Provided by My Food and Family

Categories Pancakes

Time 35m

Yield Makes about 30 pancakes or 10 servings, 3 pancakes each.

Number Of Ingredients 10

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Ingredients

3 cups shredded potatoes, well drained
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided
4 eggs, lightly beaten
1/2 cup chopped onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves, crushed
1 or 2 drops hot pepper sauce
1/4 cup (1/2 stick) butter or margarine

Steps:

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.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g