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

Time 35m

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

Number Of Ingredients 10

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