3 lg Potatoes, peeled, grated, 1/4 c Chopped fresh parlsey
Well drained (about 3 cups) 1 Egg
1 c Chopped cooked ham 2 tb All purpose flour
1/3 c Chopped chives or green 3 tb Vegetable oil
Onions
Combine first 6 ingredients in medium bowl. Season with salt and
pepper.
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.
Transfer pancakes to paper-towel-lined baking sheet to drain briefly.
SOURCE: BON APPETIT, January ’93
Yields
8 servings