Serves: 4
Total Calories: 81

2 eggs
1/4 medium onion, diced
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 cups shredded hash brown potatoes, thawed (if frozen) and patted dry

1. In a medium bowl, beat the eggs well. Add the onion, flour, lemon juice, salt, and pepper and whisk until blended. Stir in the potatoes.

2. Spray a small nonstick skillet with nonstick cooking spray heat. Drop heaping tablespoons of batter into the skillet. Cook until the edges of the pancakes appear formed, 3-4 minutes flip and cook, 3-4 minutes longer, or until firm in the center. Remove and keep warm.

3. Repeat, spraying the skillet each time, until you make 8 pancakes.

NOTE: If you prefer to use fresh potatoes, peel two medium potatoes, then shred directly into a bowl of cold water. Drain in a colander and rinse under cold running water. Squeeze the shredded potatoes in paper toweling to remove as much water as possible. Using fresh potatoes will extend the cooking time to 5-6 minutes per side.

EXCHANGES
1 Starch

NUTRITION FACTS
Calories 89
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 107mg
Sodium 330mg
Carbohydrate 11g
Dietary Fiber 1g
Sugars 1g
Protein 4g

Nutritional Facts:

Serves: 4
Total Calories: 81
Calories from Fat: 13

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Better Burgers
Crab Cakes
Fish Sticks
French Fries
Fried Rice
Herbed Chicken Bites
Oven-Fried Chicken
Potato Pancakes
Sweet and Sour Pork