Ham and Potato Pancakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 large russet potatoes, peeled, grated, well drained (about 3 cups) | 1 cup chopped cooked ham | 1/3 cup chopped chives or green onions |
| 1/4 cup chopped fresh parsley | 1 egg | 2 tablespoons all-purpose flour |
| salt and pepper | 3 tablespoons vegetable oil | |
| 1 | Combine first 6 ingredients in medium bowl. Season with salt and pepper. |
| 2 | Heat 3 tablespoons oil in heavy large skillet over medium heat. Using 1/4 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. |
| 3 | Transfer pancakes to paper-towel-lined baking sheet to drain briefly. |