Categories: Vegetables, Cakes, Pancakes, French 
      Yield: 4 servings 
  
  1 1/2 c  Frzn hashbrown potatoes,                 -savory leaves 
           -partially thawed or 1 1/2          1 ct 8 oz (1 c) frozen fat free 
           -c grated potatoes                       -egg product, thawed (or 
      1 c  Finely diced cooked turkey               2 eggs 
    1/2 c  Sliced green onion                  2 tb Coarsely chopped ripe olives 
      4 ts Lour                                1 ts Dijon mustard 
      1 tb Parsley flakes                      4 ts Olive oil 
    1/2 ts Dried chervil or summer         
  
  1. In a medium bowl, combine all ingredients except olive oil; mix well. 
   
  2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high 
  heat until hot. Spoon 1/4 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. 
   
  Per serving: 1 starch, 1 lean meat. Calories per serving: 210 
   
  Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: 
  Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120