French Potato Pancakes
By: Anonymous
Published: Tuesday, December 22, 2009 - 11:08pm

Ingredients




1 1/2 cups Frzn hashbrown potatoes, partially thawed or 1 ½ c 1 cup Finely diced cooked turkey
1/2 cup Sliced green onion
4 teaspoons Lour
1 tablespoon Parsley flakes
1/2 teaspoon Dried chervil or summer savory leaves
1 ounce ct 8  (1 c) frozen fat free egg product, thawed (or
2 eggs
2 tablespoons Coarsely chopped ripe olives
1 teaspoon Dijon mustard
4 teaspoons Olive oil

Preparation

1 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2 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 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired.