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Potato Pancake With Corn Chili

Diet.Chef's picture
  Vegetable cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Red potatoes 1 1⁄4 Pound, peeled and shredded
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 2 , separated
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 2 Teaspoon, divided
  Corn chili 1 Teaspoon

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion; saute until tender.
Place onion in a bowl.
Add potato, cheese, egg yolks, garlic powder, and pepper; stir well.
Beat egg whites at high speed of an electric mixer until stiff peaks form.
Fold into potato mixture.
Coat a 10-inch nonstick skillet with cooking spray; brush with 1 teaspoon olive oil.
Place over medium heat until hot.
Spoon potato mixture into skillet, smoothing top.
Cook 10 minutes or until browned on bottom.
Slide potato pancake onto a plate.
Brush skillet with remaining 1 teaspoon olive oil.
Place over medium heat until hot.
Invert pancake, and place in skillet; cook 10 minutes or until browned.
Cut pancake into 6 wedges, and place on individual serving plates.
Spoon Corn Chili evenly over each wedge.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 352

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 15.6 g77.8%

Trans Fat 0 g

Cholesterol 477.8 mg159.3%

Sodium 1111.4 mg46.3%

Total Carbohydrates 120 g40%

Dietary Fiber 9.9 g39.6%

Sugars 9.1 g

Protein 50 g100.3%

Vitamin A 15.5% Vitamin C 190.2%

Calcium 84.5% Iron 37.7%

*Based on a 2000 Calorie diet


Potato Pancake With Corn Chili Recipe