Ham and Potato Pancakes the Editors of Publications International, Ltd.
Ham and Potato Pancakes
Makes 4 servings (4 pancakes each)
|3/4||pound Yukon gold potatoes, peeled, grated and squeezed dry (about 2 cups)|
|1/4||cup finely chopped green onions|
|1||cup (4 to 5 ounces) finely chopped cooked ham|
|1/4||cup all-purpose flour|
|1/4||teaspoon black pepper|
|2||to 3 tablespoons vegetable oil|
|Chili sauce or mild fruit chutney (optional)|
- 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.
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