Austrian Potato Pancake Roulades With Shrimp And Spinach

• 1 (24 ounce) package Simply Potatoes® Shredded Hash Browns
• 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
• 3 tablespoons unsalted butter, melted
• 1 1/2 teaspoons instant onion flakes
• 1 teaspoon salt (to taste)
• 1 dash white pepper (to taste)
• 3 eggs, beaten
• 1/4 cup evaporated milk
• olive oil (for frying)
• Shrmp and Spinach Sauce
• 8 ounces medium shrimp, cooked, shelled and deveined
• 3 green onions, trimmed and thinly sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
• 1 1/2 cups jarred alfredo sauce
• 2 tablespoons fresh parsley, minced

1. In a large bowl, combine and mix hash browns with mashed potatoes. Add melted butter, onion, salt, pepper, eggs and milk. Mix well.
2. Heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. Ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. Cook 2 minutes or until very well browned. With a long spatula, turn pancake and cook 2 more minutes. Turn back to first side and cook another few seconds. Transfer to a paper towel-lined large plate. Roll and keep warm in a 200 degree oven until all are cooked. *.
3. Continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm.
4. Meanwhile, in a saucepan over low heat combine green onions, spinach, Alfredo sauce and parsley. Mix well, cover and gently warm. Serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce.
5. * Pancakes may be cooked two at a time on a two-burner stove-top griddle.

browns, potatoes, unsalted butter, onion, salt, white pepper, eggs, milk, olive oil, shrimp, green onions, alfredo sauce, fresh parsley

Taken from www.food.com/recipe/austrian-potato-pancake-roulades-with-shrimp-and-spinach-475205 (may not work)