Potato Blintz Cakes With Raspberry-cream Cheese #5fix
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
- 20 ounces package simply potatoes® shredded hash browns
- 3 large eggs
- 1 1/4 teaspoons kosher salt
- 12 teaspoons reduced-fat cream cheese (from 8-ounce tub)
- 12 teaspoons seedless red raspberry preserves
Recipe
- 1 preheat 11” (or larger) non-stick skillet over medium heat. scramble 3 eggs in a large mixing bowl. add shredded hash browns and salt. stir to combine with rubber spatula.
- 2 for each blintz cake ladle about ½ cup of the mixture onto the hot skillet. flip each one after about 4-5 minutes (they should release easily when done). cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
- 3 place blintz cakes on a large plate and cover to keep warm. wipe out skillet with paper towel before cooking more blintz cakes.
- 4 serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. serve hot.
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