|All purpose flour||2⁄3 Cup (10.67 tbs), unsifted (Use Regular)|
|Eggs||3 , slightly beaten|
|Milk||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Freeze dried chopped chives||1 Tablespoon|
|Shredded raw potato||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
Combine flour, salt, eggs, milk, parsley, and chives; mix to blend.
Let stand at least 30 minutes.
Blend in potato and onion.
Divide batter evenly into 4 floured, well-buttered, 9-inch foil pie pans.
Bake in a 425° oven about 25 minutes or until browned.