I had to alter this one quite a bit from the original, as far as process, and size of various bits.

2 baking potatoes, baked and chilled (sizable ones, if you only have smaller potatoes, make up the differential by using more.)
1 onion, diced
1 pepper, diced
1/2 c. corn kernels
3 cloves garlic, minced
1/2 tsp rosemary (might work better chopped, but I find chopping rosemary to be a danger to myself and anyone else in the kitchen.)
1 tsp oregano
2 egg whites
salt and pepper to taste

Peel potatoes, grate coarsely.  Put a little oil or butter or…  choose your cooking poison of that sort…  in a pan and saute the onions and peppers and garlic until they are softening. Add corn and herbs and cook until it smells like food, and the textures are to your liking.  (3-15 more minutes).  Set aside to cool.
After that has cooled, fold the vegets, potats, egg whites (after mixing them up a bit), salt, pepper together in a bowl.
Put by appropriate amounts for the size of potato pancakes you wish, into a skillet (again with oil or butter or…) and cook until browned on both sides.  (2-4 minutes a side, depending on temp and size)

Really tasty layered with cheese, bacon (or ham), and eggs.