|Cubed cooked roast beef/Ham/corned beef||4 Cup (64 tbs)|
|Boiled potatoes||6 , unpeeled|
|Onion||1 , chopped|
|Green pepper||1 Small, chopped|
|Sweet red pepper||1 Small, chopped|
|Chopped parsley||2 Tablespoon|
|Ground pepper||To Taste|
|Light cream||1 Cup (16 tbs)|
|Bacon fat/Shortening/lard||1 Tablespoon|
Combine beef, potatoes, onion, peppers, parsley, salt and pepper to taste, and cream.
In large skillet or cast-iron frying pan, melt enough fat to generously grease bottom.
Pour in meat-vegetable mixture and flatten with spatula, spreading mixture to edges of skillet.
Cook over medium heat for 6 to 7 minutes or until underside is browned.
Cover skillet with large plate and turn over together.
Grease skillet with more fat and slide pancake back into skillet, cooked side up.
Cook for 7 minutes longer.
To serve, cut into wedges.