1 1/2 c Frzn hashbrown potatoes, -savory leaves
-partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free
-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
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
Yields
4 servings