Parmesan Potato Pancakes

• 1 lb. (450 g) baking potatoes (about 3), peeled, coarsely grated
• 1/2 small onion, grated, squeezed dry
• 1 egg, beaten
• 3/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 Tbsp. flour
• 1 clove garlic, minced
• 2 Tbsp. oil, divided

1. Heat oven to 300 degrees F.
2. Place potatoes and onions in fine-mesh colander; drain 15 min., stirring occasionally.
3. Squeeze as much liquid as possible from vegetables; place vegetables in large bowl.
4. Add all remaining ingredients except oil; mix well.
5. Heat 1 Tbsp.
6. oil in large skillet on medium heat.
7. Spoon about 2 Tbsp.
8. potato mixture into skillet; flatten to 1/4-inch thickness with back of spoon.
9. Repeat with enough of the remaining potato mixture to make a total of 6 pancakes.
10. Cook 5 min.
11. on each side or until golden brown on both sides; drain on paper towels.
12. Place on foil-covered ovenproof platter; place in warm oven to keep warm while cooking remaining potato mixture, adding remaining oil to skillet as needed.

baking potatoes, onion, egg, cheese, flour, clove garlic, oil

Taken from www.kraftrecipes.com/recipes/parmesan-potato-pancakes-183434.aspx (may not work)