French Potato Pancakes Recipe
by Debbie R.
Yield: 4 servings
INGREDIENTS
1 1/2 c Frozen hashbrown potatoessavory leaves -partially thawed or 1
1/2 1 ct 8 oz (1 c) frozen fat free 2 c grated potatoes egg product
thawed (or 1 c Finely diced cooked turkey 2 eggs 1/2 c Sliced green
onion 2 tb Coarsely chopped ripe olives 4 ts Lour 1 ts Dijon mustard 1
tb Parsley flakes 4 ts Olive oil 1/2 ts Dried chervil or summer
DIRECTIONS
1. In a medium bowl combine all
ingredients except olive oil; mix well.
2. In a large nonstick skillet heat 1 tsp of the oil over medium- high
heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread
slightly. Cook 4-5 min without stirring until bottom is brown. Flip
pancake and cook other side for 3-4 minutes or until brown and
thoroughly cooked.
3. Slide pancake onto serving platter and keep warm. Repeat with
remaining oil and mixture. Garnish with additional parsley and green
onion if desired.
Per serving: 1 starch 1 lean meat. Calories per serving: 210 Source:
Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda
Fields Cyberealm BBS Watertown NY 315-786-1120
About the Author
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