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FRENCH POTATO PANCAKES

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c Frzn hashbrown potatoes,

  2. 1 

  3. -c grated potatoes

  4. 1 c Finely diced cooked turkey

  5. 1/2 c Sliced green onion

  6. 4 ts Lour

  7. 1 tb Parsley flakes

  8. 1/2 ts Dried chervil or summer

  9. -savory leaves

  10. 1 ct 

  11. 8 oz (1 c) frozen fat free

  12. -egg product, thawed (or 2 eggs

  13. 2 tb Coarsely chopped ripe olives

  14. 1 ts Dijon mustard

  15. 4 ts Olive oil

Instructions Jump to Ingredients ↑

  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. —–

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