French Potato Pancakes

These French Potato Pancakes are a delightful upgrade to standard hashbrowns. By combining frozen grated potatoes with diced turkey, green onions, and fresh herbs like parsley and chervil, you create a pancake that is crispy on the outside and tender on the inside. The addition of Dijon mustard and black olives adds a sophisticated savory depth that elevates this dish beyond a simple breakfast side. Perfect for a leisurely weekend brunch or a hearty weekday morning, these pancakes come together quickly using pantry staples. Serve them warm with a sprinkle of fresh parsley for a beautiful presentation.

Cuisine: French

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 69.3

Dietary: Gluten-free

Description

These French Potato Pancakes are a delightful upgrade to standard hashbrowns. By combining frozen grated potatoes with diced turkey, green onions, and fresh herbs like parsley and chervil, you create a pancake that is crispy on the outside and tender on the inside. The addition of Dijon mustard and black olives adds a sophisticated savory depth that elevates this dish beyond a simple breakfast side. Perfect for a leisurely weekend brunch or a hearty weekday morning, these pancakes come together quickly using pantry staples. Serve them warm with a sprinkle of fresh parsley for a beautiful presentation.

Ingredients

1 1/2 cup Frzn hashbrown potatoes,

Directions

1
In a medium bowl, combine partially thawed frozen hashbrown potatoes, finely diced cooked turkey, sliced green onion, butter, parsley flakes, dried chervil, thawed fat-free egg product (or eggs), coarsely chopped ripe olives, and Dijon mustard; mix well.
2
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat until hot.
3
Spoon 1/4 of the potato mixture into the skillet; spread slightly into a round pancake shape.
4
Cook for 4-5 minutes without stirring, until the bottom is golden brown and crispy.
5
Flip pancake and cook the other side for 3-4 minutes or until brown and thoroughly cooked.
6
Slide pancake onto a serving platter and keep warm in a low oven.
7
Repeat the cooking process with the remaining oil and potato mixture to make three more pancakes.
8
Garnish with additional fresh parsley and green onion if desired before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 69.3kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.4mg1%
Total Carbohydrate 15.3g6%
Dietary Fiber 2.0g8%
Sugars 0.7g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredients list in the directions includes turkey and eggs, which contradicts the "Vegan" tag. For a vegan version, omit the turkey and eggs, or use a vegan egg substitute and plant-based protein.

Ensure the frozen potatoes are partially thawed so they bind better with the other ingredients and cook evenly.

If you cannot find chervil, summer savory or extra parsley makes a suitable substitute.

Serve immediately while hot and crispy. Leftovers can be reheated in a toaster oven or skillet to restore crispiness.

Keywords: breakfast, french, hashbrown, pancakes, potato, potatoes, turkey, green onion, parsley, chervil, olives, dijon mustard, crispy, brunch, easy, vegetarian, protein, skillet

Read it online: https://www.chefs-mate.com/recipe/french-potato-pancakes-2/