Zucchini-Potato Pancakes with Eggs

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 4 large egg whites lightly beaten
• 4 large eggs 
• 2 cups hash brown potatoes shredded refrigerated (such as Simply Potatoes)
• 0.3 cup italian-seasoned panko (Japanese breadcrumbs)
• 1 ounce parmesan cheese fresh shredded
• 1 cup zucchini shredded ( 1 small)

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a large bowl.
2. Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender.
3. Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.
4. Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake.
5. Serve with salsa and sour cream, if desired.
6. Serve with: Spinach Salad with Strawberries