Scrub potatoes and coarsely grate. Immediately place 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 and eggs 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 4 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.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (46%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 46.5mg||14 %|
|Sodium 326mg||11 %|
|Potassium 83.2mg||2 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.9g|
|Protein 1.8g||3 %|
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Calories per serving: 122
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