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.