Austrian Potato Pancake Roulades With Shrimp And Spinach

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (24 ounce) package simply potatoes® shredded hash browns
• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 3 tablespoons unsalted butter, melted
• 1 1/2 teaspoons instant onion flakes
• 1 teaspoon salt (to taste)
• 1 dash pepper (to taste)
• 3 eggs, beaten
• 1/4 cup evaporated milk
• olive oil (for frying)
• 8 ounces medium shrimp, cooked, shelled and deveined
• 3 green onions, trimmed and thinly sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
• 1 1/2 cups jarred alfredo sauce
• 2 tablespoons fresh parsley, minced

Recipe

• 1 in a large bowl, combine and mix hash browns with mashed potatoes. add melted butter, onion, salt, pepper, eggs and milk. mix well.
• 2 heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. cook 2 minutes or until very well browned. with a long spatula, turn pancake and cook 2 more minutes. turn back to first side and cook another few seconds. transfer to a paper towel-lined large plate. roll and keep warm in a 200 degree oven until all are cooked. *.
• 3 continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm.
• 4 meanwhile, in a saucepan over low heat combine green onions, spinach, alfredo sauce and parsley. mix well, cover and gently warm. serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce.
• 5 * pancakes may be cooked two at a time on a two-burner stove-top griddle.