Potato Pancakes
(4 servings @ 4 Points Each)

1/3 cup refrigerated or frozen eggs, or 1 egg and 1 egg white
1/4 cup all-purpose flour
2 Tbsp. sliced green onion
1/8 tsp. pepper
3 medium potatoes peeled, and shredded -- about 2 cups
( We like a bit of skin left on)
1/2 cup finely chopped lean cooked ham (I use deli slices)
1 Tbsp. margarine
1/2 cup salsa.

1. In a large bowl combine eggs, flour, onion and pepper. Stir in potatoes and ham. In a large non-stick skillet, melt 1 1/2 tsp. of margarine over medium heat.

2. For each pancake, pour about 1/4 cup batter into skillet, spreading with back of large sppoon into a 3-inch circle. Cook for 1/2 to 2 minutes on each side, or until lightly browned, flipping when pancake has bubbly surfaces and edges are slightly dry. Keep warm. Repeat with remaining margarine and batter. Serve with salsa.

Also great topped with lettuce and chopped tomatoes, like a quesadilla!