1. Preheat oven to 350° F. Add 1 tablespoon of oil to a skillet. Sauté mushrooms and onions over medium heat until they release all their liquid and begin to turn golden (about 5 minutes). Set aside to cool.
2. Mash the cream cheese with the flour, egg, salt and pepper in a mixing bowl until smooth. Stir in the parmesan.
3. Using a large-hole grater, grate the potatoes into a bowl. Using a clean, lint-free towel, squeeze the moisture out of the potatoes one handful at a time. Stir the potatoes into the cheese mixture. Add parsley, mushrooms and onions.
4. Add remaining oil to a skillet over medium-high heat. Add 1/4 cup potato mixture to skillet, and press flat. Cook in batches, regulating heat so the pancakes are lightly browned and golden. Cook on both sides for about 2 to 3 minutes per side. Transfer to a parchment-lined baking sheet. Place in the oven for 15 minutes or until cooked through. Serve with sour cream.

Calories: 450, Fat: 29 g (9 g Saturated Fat), Cholesterol: 83 mg, Sodium: 493 mg, Carbohydrates: 39 g, Fiber: 3 g, Protein: 12 g.