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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Import, New, Text 1 Servings

INGREDIENTS

3 T Vegetable oil
4 Russet potatoes, peeled and
shredded
2 Scallions, sliced
2 T Chopped parsley
1 Egg, lightly beaten
Salt and pepper

INSTRUCTIONS

Heat oil in non-stick skillet. Have other ingredients prepped before
shredding potatoes as they will discolor. Shred potatoes and
immediately combine with scallions and egg. Season mixture with salt
and pepper. Scoop a heaping tablespoon of potato mixture into skillet
and flatten with back of spoon. Continue cooking four pancakes at a
time. When pancakes are brown flip to other side and continue to
brown. Remove to paper towels to drain and season with salt. Serve
immediately.  Yield: 8 pancakes Recipe By     :COOK'S CHOICE SEAN &
CATHY SHOW  #CH1218  Posted to MC-Recipe Digest V1 #253  Date: Sun, 20
Oct 1996 18:10:08 -0400  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1056
Calories From Fat: 434
Total Fat: 49g
Cholesterol: 189.6mg
Sodium: 248.8mg
Potassium: 3491.2mg
Carbohydrates: 131.5g
Fiber: 14.8g
Sugar: 7.5g
Protein: 24.7g


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