Yield: 8 Servings
|3 larges||Potatoes, peeled, grated,|
|Well drained (about 3 cups)|
|1 cup||Chopped cooked ham|
|⅓ cup||Chopped chives or green|
|¼ cup||Chopped fresh parlsey|
|2 tablespoons||All purpose flour|
|3 tablespoons||Vegetable oil|
Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Using ¼ 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