Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Yummy Potato Pancakes with Chives & Fresh Spinach

The easy part is if you use frozen, shredded hash browns. Plan to spend more time if you use fresh potatoes. I love adding a handful of chopped chives from the herb garden instead of the onions. This is a great accompaniment to any grilled meats, or as a side for bacon and eggs. You can make larger potato pancakes (sometimes I make ones that fill the skillet) if you like.  

Here's what you'll need:
1 pound shredded fresh potatoes, or frozen potatoes, thawed and squeezed pretty dry
2 eggs, lightly beaten or egg substitute
2 tablespoons flour or bit more to hold mixture together
Salt and pepper or seasoning salt to taste
1/2 to 1 cup fresh chopped chives or 1 small onion, minced
Couple of handfuls or so of chopped, fresh spinach.    
Mix everything together. 
With a small ice cream scoop or 1/4 cup measuring cup, scoop out portions of potatoes on hot griddle or omelet pan which has been filmed with a light coating of olive oil. Cook until golden brown on both sides.

More recipes, etc. on Rita's web site: www.abouteating.com  

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