Mediterranean Potato Pancakes

INGREDIENTS:9 cups fresh potatoes, pre-shredded
1 cup crumbled feta cheese
1 cup Kalamata olives, chopped
1 cup artichoke hearts, chopped
1 cup sundried tomatoes, rehydrated and julienned
1 cup fresh basil, chiffonade
1 cup spinach leaves, chiffonade
5 cups eggs, slightly beaten
½ gal. balsamic vinegarDIRECTIONS:1. Mix first 8 ingredients together (potatoes through eggs); form ¼ cup patties.
2. Fry in 1 Tbsp. oil per batch until brown on on

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish