Potato Zucchini Pancakes with Warm Corn Salsa

Yield: 6 servings

Ingredients

Pancakes:

5 cups frozen hash brown potatoes, thawed

1-1/2 cups zucchini, shredded

1/2 cup egg substitute

1/4 cup flour

2 tablespoons onion, chopped

2 tablespoons green pepper, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Salsa:

2 tablespoons onion, chopped

2 tablespoons green pepper, chopped

1 package (9 oz.) frozen corn, thawed

1 cup salsa, chunky

2 teaspoons fresh cilantro, chopped

Directions:

For Pancakes:

In bowl combine potatoes, zucchini, egg, flour, onion, green pepper, salt and pepper; blend well.

Spray a large skillet with cooking spray; heat over medium high heat until hot. Drop potato mixture by 1/4 cupfuls into skillet. Cook pancakes, a few at a time, for about 3 minutes on each side or until golden brown. Serve with warm salsa.

For Salsa:

Spray a small skillet with cooking spray; heat over medium heat. Add onion and green pepper. Cook and stir until crisp tender. Add corn, salsa and cilantro. Reduce heat to medium low. Cook 5-6 minutes or until hot.

Please note that some ingredients and brands may not be available in every store.

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