Potato Pancakes (cook’s Choice)
| 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)
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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