French Potato Pancakes

Photo: flickr user avlxyz

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. 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.