1 1/2 c Frzn hashbrown potatoes, -savory leaves
-partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free
-c grated potatoes -egg product, thawed (or
1 c Finely diced cooked turkey 2 eggs
1/2 c Sliced green onion 2 tb Coarsely chopped ripe olives
4 ts Lour 1 ts Dijon mustard
1 tb Parsley flakes 4 ts Olive oil
1/2 ts Dried chervil or summer
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. Spoon 1/4 of the potato mixture into the skillet; spread
slightly. Cook 4-5 min without stirring, until bottom is brown. Flip
pancake and cook other side for 3-4 minutes or until brown and thoroughly
cooked.
3. Slide pancake onto serving platter and keep warm. Repeat with remaining
oil and mixture. Garnish with additional parsley and green onion if
desired.
Per serving: 1 starch, 1 lean meat. Calories per serving: 210
Yields
4 servings