Directions

• Immediately place shredded potatoes in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.
• Meanwhile, place the onion, carrot, flour, chives, salt, pepper, egg, and egg white in a medium bowl and stir well.
• Drain the potatoes and squeeze out moisture; stir into egg mixture.
• Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking four at a time.
• Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes.
• Serve immediately with chunky applesauce and low-fat sour cream.