TLC Cooking "Ham and Potato Pancakes"

Ham and Potato Pancakes

Ham and Potato Pancakes

YIELD Makes 4 servings (4 pancakes each)
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INGREDIENTS

3/4	pound Yukon gold potatoes, peeled, grated and squeezed dry (about 2 cups)
1/4	cup finely chopped green onions
2	eggs, beaten
1	cup (4 to 5 ounces) finely chopped cooked ham
1/4	cup all-purpose flour
1/4	teaspoon salt
1/4	teaspoon black pepper
2	to 3 tablespoons vegetable oil
Chili sauce or mild fruit chutney (optional)

PREPARATION:

Combine grated potatoes, green onions and eggs in large bowl; mix well. Add ham, flour, salt and pepper; mix well.
Heat 2 tablespoons oil in large heavy-bottomed skillet. Drop batter by heaping tablespoon and press with back of spoon to flatten. Cook over medium-high heat 2 to 3 minutes per side. Remove to paper towels to drain. Add remaining 1 tablespoon oil if necessary to cook remaining batter. Serve pancakes with chili sauce.

This recipe appears in: Pork

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