| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Cyberealm, Mom’s best, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Frzn hashbrown potatoes, partially thawed or 1 1/2 c grated potatoes |
| 1 |
c |
Finely diced cooked turkey |
| 1/2 |
c |
Sliced green onion |
| 4 |
ts |
Lour |
| 1 |
tb |
Parsley flakes |
| 1/2 |
ts |
Dried chervil or summer savory leaves |
| 1 |
ct |
8 oz (1 c) frozen fat free egg product, thawed (or |
|
|
2 eggs |
| 2 |
tb |
Coarsely chopped ripe olives |
| 1 |
ts |
Dijon mustard |
| 4 |
ts |
Olive oil |
INSTRUCTIONS
1. In a medium bowl, combine all ingredients except olive oil; mix
well.
2. In a large nonstick skillet, heat 1 tsp of the oil over medium-
high heat until hot. Spoon 1/4 of the potato mixture into the skillet;
spread slightly. Cook 4-5 min without stirring, until bottom is
brown. Flip pancake and cook other side for 3-4 minutes or until
brown and thoroughly cooked.
3. Slide pancake onto serving platter and keep warm. Repeat with
remaining oil and mixture. Garnish with additional parsley and
green onion if desired.
Per serving: 1 starch, 1 lean meat.
Calories per serving: 210
Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993
Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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