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INGREDIENTS AND METHOD:
(by Duane Hurst)
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METHOD: Mix Potatoes, onion, salt, egg and milk in a blender until there are no chunks. Cook each pancake in a frying pan at high heat, using just enough oil to get a crisp edge. Sprinkle pepper, salt, dill weed and parsley on the cooking pancake. When crisp and brown (this will take a few minutes), flip and cook the other side. Serve hot with dabs of sour cream. |
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© Page Publisher: Duane R. Hurst
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