Yield: 8 servings
Measure | Ingredient |
---|---|
3 larges | Potatoes, peeled, grated, |
\N \N | Well drained (about 3 cups) |
1 cup | Chopped cooked ham |
⅓ cup | Chopped chives or green |
\N \N | Onions |
¼ cup | Chopped fresh parlsey |
1 \N | Egg |
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