Ham & Potato Pancakes
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
potatoes
peeled, grated |
|
| 1 | cup |
ham
chopped, cooked |
*
|
| ⅓ | cup |
chives
chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
potatoes
peeled, grated |
|
| 237 | ml |
ham
chopped, cooked |
*
|
| 79 | ml |
chives
chopped |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 45 | ml |
vegetable oil
|
|
Directions
Combine first 6 ingredients in medium bowl.
Season with salt and pepper.
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Using ¼ 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.
