Title: Potato Pancakes 
Category: Potatoes
Yield: 12 Servings

Ingredients:
1 26-oz. bag frozen shredded potatoes, thawed overnight 
2 tbsp. flour 
2 tsp. salt, to taste 
1 tsp. coarsely ground pepper 
1/2 tsp. thyme 
1 carton Egg Beaters 
4 tbsp. corn oil 
3 green onions, finely chopped

Directions:
Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/4 inch pancakes. Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side.