Potato Pancake

A tradition in my family has always been a big breakfast on a Saturday morning, whether its my dads famous omelets or my moms french toast, we always had something to look forward to on the weekends. Now that I am on my way to starting my own traditions I want to come up with my own family classic.  I've always like hashbrowns and whenever we go to any breakfast restaurant, thats pretty much all I order.  Today I woke up and was craving hashbrowns so I decided to try out this spin on one of my favorites.

All you need is a medium to large non stick frying pan!

Cook Time: 25 Minutes
Yields: 2 Servings

INGREDIENTS:

• 4 Russett Potatoes peeled
• 1/2 Bell Pepper
• 1/4 Cup Green Onions
• 1 Cup Ham or Turkey Chopped
• 1/4 Cup Onions
• Salt and Pepper to Taste
• 2 TBSP Butter

PREPARATION:

Cut the Potatoes into thin strips, add to a bowl with the rest of the ingredients and then using a towel, wring out all the ingredient to remove as much moisture as possible. In a frying pan melt 1 TBSP of butter until it starts to foam, add potato mixture to pan and flatten with a spatula to form a pancake. Let cook on low heat untouched for approx 8 minutes or until sides start to crisp and brown. Once browned, transfer by flipping carefully to a large plate. Melt the remaining TBSP of butter and slide pancake back to the pan and cook for an additional 6-8 minutes or until crisp and brown.

TO SERVE:

Cut the pancake into wedges and top with chives, ENJOY with your favorite condiment (ketchup or hot sauce is best).



SOME HELPFUL TIPS:

• Although tempting, do not touch the bottom of the pan when flipping (Matt)!
• Use a Mandolin to julienne the potatoes.