Potato pancakes with chives and tarragon (Low-cholesterol)

 

          Serve these rich and flavorful pancakes as a side dish or for lunch or brunch.

Makes 4 servings (4 patties)

• 1 pound Russet potatoes, pared and shredded, but not rinsed (2½ cups)
• 2 tablespoons snipped chives or finely chopped green onion tops
• 1½ teaspoons chopped fresh tarragon or ½ teaspoon dried
• Salt and pepper to taste
• 2½ tablespoons olive oil or vegetable oil

1. Combine potatoes, chives, tarragon, salt and pepper in large bowl ; form into 4 equal patties, each about 3½ x 3½-inch, squeezing out liquid.
2. Heat oil in large skillet over medium-high heat.
3. Add patties and reduce heat to medium ; cook 15 to 17 minutes, turning patties over every 5 minutes for even browning.
4. Drain on paper toweling.
5. Serve as is or with a dollop or plain yogurt or apple sauce.

BON APPÉTIT