Hot corned beef sandwich

Yield: 4 servings

Measure Ingredient
2 mediums Idaho potatoes
2 tablespoons Snipped fresh chives
2 tablespoons Chopped flat-leaf parsley
\N \N Coarse salt to taste
\N \N Coarsely ground black pepper to taste
2 tablespoons Vegetable oil for frying (or more if necessary)
¼ pounds Lean corned beef, sliced
¼ cup Prepared coleslaw

When grating the potatoes, don't be concerned with the starchy liquid that they give off. This will help bind them instead of using flour.

If you don't have or don't like coleslaw, spread a small amount of mustard on the potato pancake instead, before adding the corned beef.

1. Coarsely grate the potatoes into a bowl, working quickly to prevent discoloration. The potatoes should give off a starchy liquid. Add the chives, parsley, salt and pepper; mix well.

2. Heat 2 tablespoons oil in a large, non-stick skillet over medium-high heat until hot. Prepare 8 potato pancakes: Add 2 tablespoons of the potato mixture per pancake to the skillet, flattening the pancakes with the back of a spatula. Cook until the pancakes are golden brown, 2-3 minutes per side. Add extra oil to the pan, if necessary, and fry the remaining pancakes.

3. Preheat oven on "low." Wrap the corned beef in aluminum foil and warm through in the oven about 10 minutes.

4. Divide the corned beef evenly among 4 pancakes, topping each with 1 tablespoon coleslaw. Cover with the remaining 4 pancakes. Serve immediately.

Per serving: 177 calories, 13 grams fat, 21 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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