Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX

• 20 ounces package Simply Potatoes Shredded Hash Browns
• 3 large eggs
• 1 14 teaspoons kosher salt
• 12 teaspoons reduced-fat cream cheese (from 8-ounce tub)
• 12 teaspoons seedless red raspberry preserves

1. Preheat 11 (or larger) non-stick skillet over medium heat.
2. Scramble 3 eggs in a large mixing bowl.
3. Add shredded hash browns and salt.
4. Stir to combine with rubber spatula.
5. For each blintz cake ladle about 1/2 cup of the mixture onto the hot skillet.
6. Flip each one after about 4-5 minutes (they should release easily when done).
7. Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
8. Place blintz cakes on a large plate and cover to keep warm.
9. Wipe out skillet with paper towel before cooking more blintz cakes.
10. Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves.
11. Serve hot.

potatoes, eggs, kosher salt, cream cheese, red raspberry preserves

Taken from www.food.com/recipe/potato-blintz-cakes-with-raspberry-cream-cheese-5fix-497113 (may not work)