Baked Potato Pancakes

I like potato pancakes and wanted
to come up with a recipe to bake
them instead of frying them.
This is what I ended up with.
There nice and crispy brown.
Serve with applesauce and sour cream.

Ingredients:
2 large russet potatoes, peeled and shredded
1/4 cup grated Parmesan or Romano cheese
1 large egg white
1/4 cup chopped parsley
salt to taste

Directions:
Preheat oven to 450 degrees F.
In medium bowl, mix shredded potatoes
with about 3/4 teaspoon salt.
Place shredded potatoes between
several layers of paper towels,
press out as much liquid as possible.
Return potatoes to bowl and
add grated parmesan cheese,
egg white and 1/4 cup chopped parsley.

Spray cookie sheet with cooking spray.
Shape potato mixture into 8 mounds in pan;
press into 3 inch pancakes.
Bake the pancakes 12 to 15 minutes.
Turn with pancake turner and bake
12 minutes longer until golden brown.