Baked Potato Latkes
2 pound(s), yellow, peeled
3 medium, finely chopped
Regular liquid egg substitute
½ pinch, freshly ground
- Preheat oven to 375ºF. Generously coat a 12-hole muffin pan with cooking spray.
- Using the large holes of a box grater, shred potatoes. Working by small handfuls, squeeze shredded potatoes over sink to get rid of any excess moisture; place in a large bowl. Stir in shallots, egg substitute, matzo meal, thyme, salt, nutmeg and pepper.
- Evenly spoon mixture into prepared pan; lightly coat with cooking spray. Bake for 30 minutes; remove from oven and coat with cooking spray again. Continue baking until browned and set, about 30 minutes more. Cool at least 10 minutes on a wire rack before serving. Yields 2 latkes per serving.