Creamy Potato Fritters: Breakfast-Brunch
2 cups shredded potatoes
1 cup cream cheese
4 eggs, separated
1/2 teaspoon dry mustard
3 tablespoons chopped chives
2 1/2 tablespoons chopped scallions
Mix the cream cheese and egg yolks together until smooth, then season with salt, pepper, and dry mustard.
Add chives and scallions.
Beat the egg whites until stiff peaks form. Carefully fold the egg whites into the egg yolk and cream cheese mixture, then fold the grated potato into the egg mixture.
Cook both sides to a golden brown on a hot griddle and serve immediately.
Serve with sour cream and applesauce.