Vegetable cooking spray
1 cup refrigerated, shredded hash brown potatoes
1 cup slaw mix (no red cabbage)
2 egg whites, slightly beaten
1/4 teaspoon black pepper
1/4 cup sour cream (optional)
Mix all of the ingredients in a medium bowl, except for the sour cream.
Spray a large nonstick skillet with vegetable cooking spray and heat over medium high heat.
Scoop and pack mixture into 1/2-cup measure and invert into heated skillet. Repeat with remaining mixture and drizzle with any remaining juices over the pancakes.
When mixture begins to sizzle, gently press down with spatula to flatten into pancakes. Cook until pancake browns on one side, about 2-3 minutes. Turn each over and cook an additional 1-2 minutes on that side. Serve hot and top each with a tablespoon of sour cream. Serves 4.