Ham And Potato Pancakes
|Russet potatoes||3 Large, peeled, grated, well drained|
|Chopped cooked ham||1 Cup (16 tbs)|
|Chopped chives||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Vegetable oil||3 Tablespoon|
Combine first 6 ingredients in medium bowl.
Season with salt and pepper.
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Using 1/4 cup batter for each pancake, fry batter in batches until cooked through and golden brown, adding more oil if necessary, about 3 minutes per side.
Transfer pancakes to paper towel lined baking sheet to drain briefly.