| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 4 |
|
Russet potatoes,; peeled and shredded |
| 2 |
|
Scallions,; sliced |
| 2 |
tb |
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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