Ingredients
- 4 lour
- 2 eggs
- 1 turkey (finely diced cooked)
- 1 ct
- 220 gr frzn hashbrown potatoes
- 220 gr potatoes (grated)
- 60 gr green onion (sliced)
- 20 ml olive oil
- 18 gr coarsely ripe olives (chopped)
- 5 ml dijon mustard
- 2 gr parsley flakes
- 1 gr chervil (dried)
In a large nonstick skillet, heat 1 tsp of the oil over mediumhigh heat until hot. Spoon quarter of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired.