| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main dish | 14 | Servings | |
INGREDIENTS
| 2 | c | Shredded russet potatoes. |
| about 3 peeled medium | ||
| Potatoes), Potatoes | ||
| 1 | c | Finely chopped onion |
| 1 | c | Toasted wheat germ |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| Oil spray |
INSTRUCTIONS
Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil. Drop 1/4 cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 26.6mg
Sodium: 96.2mg
Potassium: 211.5mg
Carbohydrates: 10g
Fiber: 1.9g
Sugar: <1g
Protein: 3.5g