French Potato Pancakes
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
hash brown potatoes
partially thawed |
* |
| 1 | cup |
turkey
finely diced, cooked |
*
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 4 | teaspoons |
all-purpose flour
|
|
| 1 | tablespoon |
parsley flakes
|
|
| ½ | teaspoon |
chervil
dired |
*
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
olives
ripe, coarsely chopped |
*
|
| 1 | teaspoon |
dijon mustard
|
|
| 4 | teaspoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
hash brown potatoes
partially thawed |
* |
| 237 | ml |
turkey
finely diced, cooked |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 2E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
parsley flakes
|
|
| 2.5 | ml |
chervil
dired |
*
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
olives
ripe, coarsely chopped |
*
|
| 5 | ml |
dijon mustard
|
|
| 2E+1 | ml |
olive oil
|
|
Directions
In a medium bowl, combine all ingredients except olive oil. mix well.
In a large nonstick skillet, heat 1 teaspoon of the oil over medium- high heat until hot.
Spoon ¼ of the potato mixture into the skillet; spread slightly.
Cook 4 to 5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3 to 4 minutes or until brown and thoroughly cooked.
Slide pancake onto serving platter and keep warm.
Repeat with remaining oil and mixture.
Garnish with additional parsley and green onion if desired.
