1/2 lb. red bliss potatoes, shredded
2 green onions, thinly sliced
1 sm. sweet red pepper, cored, seeded and cut in thin strips
2 egg whites
3 tbsp. all purpose flour
3/4 tsp. salt
3 tsp. canola oil or vegetable oil

Preheat oven to 200 degrees. Toss together potato, green onion, red pepper, egg whites, flour and salt in medium size bowl until combined. Heat 1 teaspoon oil in large nonstick skillet over medium low heat. Stir potato mixture; drop mixture into skillet in 4 mounds, using 2 tablespoons of the mixture per pancake. Spread level with back of spoon and shape into 3 inch rounds. Cook, turning once, for 6 minutes or until golden on both sides. Place pancakes on ovenproof plate, cover with aluminum foil. Keep warm in preheated 200 degree oven. Repeat with remaining oil and potato mixture. Serve with prepared applesauce. Makes 12 pancakes.