Zucchini & Potato Pancakes with Spicy Corn Salsa - Delicious Brunch Recipe

Potato-Zucchini Pancakes with Warm Corn Salsa

YIELD Makes 6 servings

Shredded zucchini adds a surprising twist to potato pancakes. Topped with a spicy corn salsa, these pancakes will bring raves from friends at your next brunch.

INGREDIENTS

Warm Corn Salsa (recipe) 2 cups frozen hash brown potatoes, thawed 1‑1/2 cups shredded zucchini, drained 1/2 cup cholesterol-free egg substitute 1/4 cup all-purpose flour 2 tablespoons chopped onion 2 tablespoons chopped green bell pepper 1/4 teaspoon salt 1/8 teaspoon black pepper Nonstick cooking spray

PREPARATION:

1. Prepare Warm Corn Salsa; keep warm.
2. Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
3. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Drop potato mixture by 1/4-cupfuls into skillet. Cook pancakes, four or six at a time, about 3 minutes on each side or until golden brown. Place 2 pancakes onto serving plate; top with 1/2 cup Warm Corn Salsa. Garnish as desired.

This recipe appears in: Pancakes & Waffles NUTRITIONAL INFORMATION: Serving Size: 2 pancakes with 1/2 cup salsa Sodium 437 mg Protein 5 g Fiber 3 g Carbohydrate 24 g Saturated Fat <1 g Total Fat < 1 g Calories from Fat 1 % Calories 110 DIETARY EXCHANGE: Vegetable 2 Starch 1