Parsley-Potato Pancakes

1. 1

   Using hand grater, coarsely grate potato into large bowl.

2. 2

   Add parsley and toss to blend.

3. 3

   Divide mixture into 6 equal portions (about 1/3 cup each).

4. 4

   Form each portion into 3/4-inch-thick round.

5. 5

   Pour vegetable oil into heavy large skillet to depth of 1/8 inch; heat over medium-high heat.

6. 6

   Using spatula, carefully transfer 3 potato rounds to skillet.

7. 7

   Flatten each into 3 1/2-inch round.

8. 8

   Season with salt and pepper.

9. 9

   Cook until pancakes are golden brown, crisp and cooked through, about 4 minutes per side.

10. 10

    Transfer to paper towels to drain.

11. 11

    Repeat with remaining 3 potato pancakes.

12. 12

    Serve pancakes with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.