Baked Potato Latkes

Ingredients

• Cooking spray
  2 pounds yellow-fleshed potatoes, such as Yukon Golds, peeled
  3 medium shallots, halved and thinly sliced
  1/2 cup pasteurised fat-free egg substitute, such as Egg Beaters
  3 Tbsp matzo meal
  1 1/2 tsp dried thyme
  1 tsp salt
  1/2 tsp ground nutmeg
  1/2 tsp ground black pepper
  

Instructions

• Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.
  
  
• Use the large holes of a box grater to shred the potatoes. Working by small handfuls, squeeze the shredded potatoes over the sink to get rid of any excess moisture. Place in a large bowl.
  
  
• Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.
  
  
• Bake 30 minutes. Spray the tops again with nonstick spray. Continue baking until browned and set, about 30 more minutes. Cool at least 10 minutes on a wire rack before serving. Makes two latkes per serving.