| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Ham, Potatoes, Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
|
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 |
T |
All purpose flour |
| 3 |
T |
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
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