Servings: Makes 4 servings
Ingredients 2 russet or Idaho potatoes , cleaned and grated1 onion , grated1 clove garlic , minced1 scallion , finely chopped1 teaspoon kosher salt1/2 teaspoon cracked black pepper2 large egg whites , whisked with a fork until frothy8 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.