Ingredients
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20
-
3
-
1 1/4
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12
-
12
-
-
-
-
-
-
-
-
-
-
Directions
Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX, 5-Ingredient Fix Contest Entry The easiest potato pancakes you’ll ever make! I call them Potato Blintz Cakes because the raspberry-cream cheese topping is reminiscent of a cheese blintz filling Serve for breakfast, brunch or as a side dish , 5-Ingredient Fix Contest Entry The easiest potato pancakes you’ll ever make! I call them Potato Blintz Cakes because the raspberry-cream cheese topping is reminiscent of a cheese blintz filling Serve for breakfast, brunch or as a side dish
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Steps
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1
Done
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Preheat 11 (or Larger) Non-Stick Skillet Over Medium Heat. Scramble 3 Eggs in a Large Mixing Bowl. Add Shredded Hash Browns and Salt. Stir to Combine With Rubber Spatula. |
|
2
Done
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For Each Blintz Cake Ladle About Cup of the Mixture Onto the Hot Skillet. Flip Each One After About 4-5 Minutes (they Should Release Easily When Done). Cook on Other Side For 4-5 Minutes, Covering Skillet With a Lid About Half Way Through. |
|
3
Done
|
Place Blintz Cakes on a Large Plate and Cover to Keep Warm. Wipe Out Skillet With Paper Towel Before Cooking More Blintz Cakes. |
|
4
Done
|
Serve Each Blintz Cake Topped With 1 Teaspoon Cream Cheese and 1 Teaspoon Red Raspberry Preserves. Serve Hot. |
