Food Storage Simplified

Ingredients:

½ cup Swiss cheese, finely shredded (optional)
1 Tablespoon parsley, chopped
1 large egg
1/2 cup Shirley J Signature Cream Sauce Base
4 potatoes, medium, peeled and shredded
Dash of Pepper
Dash of Cayenne Pepper
2-3 TB warm water
6 TB butter
6 TB salad oil

Directions:

Combine swiss cheese and parsley, set aside. Preheat oven to 400º. In large bowl, beat egg well with a whisk. Add Shirley J Signature Cream Soup Base and water, Beat all lumps out. Stir in the cheese mixture, add shredded potatoes. Season with pepper. Add just enough water to form a moist batter (not runny). Melt ½ T. butter in ½ T. oil on a griddle. When butter and oil sizzle, begin frying pancakes. Spoon 3-4 T. batter and cook on high heat until golden brown (2-3 minutes). Turn. When both sides are golden, place pancakes on baking sheet in oven on middle shelf and bake 4-5 minutes to finish cooking. Add more butter and oil to griddle and finish cooking.

**Option** add 1 Tablespoon finely chopped chives to batter. Serve with steak or roast. SERVE HOT!

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