Potato Pancakes with Chives and Tarragon
- 1 pound Russet potatoes, pared and shredded, but not rinsed (21/2 cups)
- 2 tablespoons snipped chives OR: finely chopped green onion tops
- 1 1/2 teaspoons chopped fresh tarragon OR: 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 tablespoons olive oil OR: vegetable oil
Preparation time 10mins
Cooking time 15mins
Combine potato, chives, tarragon, salt and pepper in large bowl. Form into 4 equal patties, each about 3 1/2 x 1/2inch, squeezing out liquid.
Heat oil in large skillet over moderately high heat. Add patties. Reduce heat to moderate; cook 15 to 17 minutes, turning patties over every 5 minutes for even browning. Drain on paper toweling. Serve as is or with a dollop of lowfat plain yogurt or applesauce.