Irish Latkes for 2

• 12 cup shredded frozen hash brown potatoes, thawed
• 12 cup green cabbage, shredded finely (read *NOTE)
• 1 tablespoon carrot, shredded
• 1 tablespoon yellow onion, finely minced (my addition)
• 1 egg, slightly beaten (or 1/4 cup egg whites)
• 1 tablespoon unbleached flour
• 14 teaspoon salt
• 14 teaspoon white pepper
• 4 tablespoons applesauce
• 2 tablespoons sour cream or 2 tablespoons plain yogurt
• salt, to taste
• oil, for frying

1. *NOTE: For convenience, use packaged coleslaw mix if you wish.
2. In a mixing bowl combine the hash brown potatoes, cabbage and carrots (or coleslaw mix), onion, egg, flour, salt and pepper.
3. If you have time, refrigerate the potato/cabbage mixture for about 15-20 minutes before frying.
4. Heat a non-stick pan over medium-high heat.
5. Lightly grease.
6. Scoop and pack the cabbage batter into a greased 1/2 cup measuring cup.
7. Gently invert the cup into the skillet.
8. Repeat.
9. When the batter begins to sizzle, with a spatula gently press down to flatten into a pancake; about 1/2" thick and 4" in diameter.
10. Cook until the pancakes brown on one side; approximately 5 minutes.
11. Turn over with spatula and cook other side another 4-5 minutes.
12. Serve each pancake topped with applesauce, sour cream and a sprinkle of salt.

potatoes, green cabbage, carrot, yellow onion, egg, flour, salt, white pepper, applesauce, sour cream, salt, oil

Taken from www.food.com/recipe/irish-latkes-for-2-176212 (may not work)