Servings: Makes 4 servings
- 2 russet or Idaho potatoes , cleaned and grated
- 1 onion , grated
- 1 clove garlic , minced
- 1 scallion , finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 large egg whites , whisked with a fork until frothy
- 8 poached eggs , warmed
Preheat oven to 400°F. In a large bowl, combine all the ingredients.
On a nonstick baking sheet, spread 1/4 cup of potato mixture into a pancake about 4 inches in diameter. Fill the sheet with pancakes and spray them with vegetable spray. Bake until crispy, about 5 minutes. Turn, and cook 5 more minutes. Remove; top each pancake with two poached eggs and serve with 2 slices of whole grain toast.