over medium-high heat until very hot. spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. drain on paper towels.
repeat with remaining oil and potatoes.
serve immediately with chunky applesauce and low-fat sour cream. 