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French potato pancakes
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| Artist: |
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| Categories: |
Desserts, French, Pancakes & Waffles, Pastry, Side-dishes, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Frzn hashbrown potatoes | | | -partially thawed or 1 ?/td> | | | -c grated potatoes | | 1
| cup | Finely diced cooked turkey | | 1/2
| cup | Sliced green onion | | 4
| tsp | Lour | | 1
| tbsp | Parsley flakes | | 1/2
| tsp | Dried chervil or summer | | | -savory leaves | | 1
| cartn | 8 oz (1 c) frozen fat free | | | -egg product, thawed (or | | | 2 eggs | | 2
| tbsp | Coarsely chopped ripe olives | | 1
| tsp | Dijon mustard | | 4
| tsp | Olive oil |
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Procedures:
| 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. | | 3 | Spoon ?of the potato mixture into the skillet; spread slightly. | | 4 | Cook 4-5 min without stirring, until bottom is brown. | | 5 | Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. | | 6 | Slide pancake onto serving platter and keep warm. | | 7 | Repeat with remaining oil and mixture. | | 8 | Garnish with additional parsley and green onion if desired. |
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