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Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX

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“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.”
READY IN:
30mins
SERVES:
6
YIELD:
12 blintz cakes
UNITS:
US

Ingredients Nutrition

  • 20 ounces package Simply Potatoes® Shredded Hash Browns
  • 3 large eggs
  • 1 14 teaspoons kosher salt
  • 12 teaspoons reduced-fat cream cheese (from 8-ounce tub)
  • 12 teaspoons seedless red raspberry preserves

Directions

  1. 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. For each blintz cake ladle about ½ 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. Place blintz cakes on a large plate and cover to keep warm. Wipe out skillet with paper towel before cooking more blintz cakes.
  4. Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.

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