Recipe Name POTATO PANCAKES Submitted by jgouker Recipe Description Q07700 Quantity 100 Quantity Unit EACH Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 4 cups, shredded shredded cheddar cheese 52 cups frozen shredded hash brown potatoes, thawed 2 cups, chopped Large Yellow Onions, Chopped 3 tablespoons garlic powder 2 tablespoons salt 4 tablespoons black pepper 3 cups 1 1/2 cartons Egg Beaters 4 tablespoons canola oil, divided Steps Sequence Step 1 Method 1. Add cheese and chopped onions to potatoes; mix well. 2. Add garlic powder, salt, and pepper to eggs; stir to blend. 3. Add egg mixture to potatoes; stir lightly to combine all ingredients. 4. Lightly spray each pan with non-stick cooking spray. 5. Shape potato mixture into 4-ounce balls. Place balls in rows of 3x5 on each pan. Flatten into 4x1/2-inch thick cakes; lightly spray tops with non-stick cooking spray. 6. Using a convection oven, bake 30 to 35 minutes at 375 F. oven on high fan, open vent or until well browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.