CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
|
Side dish, Potatoes, Ham, Vegetables |
8 |
Servings |
INGREDIENTS
3 |
lg |
Potatoes, peeled, grated, |
|
|
Well drained (about 3 cups) |
1 |
c |
Chopped cooked ham |
1/3 |
c |
Chopped chives or green |
|
|
Onions |
1/4 |
c |
Chopped fresh parlsey |
1 |
|
Egg |
2 |
tb |
All purpose flour |
3 |
tb |
Vegetable oil |
INSTRUCTIONS
Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Using 1/4
cup batter for each pancake, fry batter in batches until cooked through and
golden brown, adding more oil if necessary, about 3 minutes per side.
Transfer pancakes to paper-towel-lined baking sheet to drain briefly.
SOURCE: BON APPETIT, January '93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”