Parsley-Potato Pancakes


  • Sour cream
  • ½ cup (about) vegetable oil
  • 1/3 cup minced parsley
  • 1 12- to 13-ounce russet potato, peeled

1. Using hand grater, coarsely grate potato into large bowl. Add parsley and toss to blend. Divide mixture into 6 equal portions (about 1/3 cup each). Form each portion into 3/4-inch-thick round. 2. Pour vegetable oil into heavy large skillet to depth of 1/8 inch; heat over medium-high heat. Usi...

View full recipe at SpringPad


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