Ham & Potato Pancakes
WaffleCrumbs aka Lyn
I enjoyed these very much and I served them with the chutney.
Served with St. Patrick's Day dinner - corned beef, cabbage, deviled eggs and pretzels with beer cheese.
2 cyukon gold potatoes, peeled, grated and squeezed dry
1/4 cfinely chopped green onions, green part only
2 largeeggs, beaten
1 cfinely chopped cooked ham
1/4 call purpose flour
2-3 Tbspvegetable oil
·mild fruit chuntney
How to Make Ham & Potato Pancakes
- Combine grated potatoes, green onions and eggs in large bow; mix well. Add ham, flour, salt & pepper; mix well.
- Heat 2 T. oil in large heavy bottomed skillet. Drop batter by heaping tablespoons 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 chutney, if desired.