Chicken Pancakes....So Good!

When I was growing up one of my very favorite meals was Potato Pancakes with lots of butter, bacon and a small dish of apple sauce. I can remember calling my Mom at work and asking her if she would make Potato Pancakes for dinner. By the time I was older I had learned that if I shredded the potatoes, my Mom would always make the potato pancakes. Consequently, by the time I was in high school I was an expert potato shredder!

Sometimes my Mom would mix chicken or pork into the potato pancakes which gave the pancakes another level of flavor. I especially like chicken mixed right in the potato pancakes and I just happen to have some leftover chicken in the refrigerator! I served the Chicken Pancakes for Sunday Brunch with over-easy eggs and crispy bacon and it was delicious!





Chicken Pancakes
Recipe developed by my Mom

2 medium chicken breasts, deboned and sauteed OR you can use leftover chicken
2 c shredded potato
4 green onions, chopped
2 Tablespoons flour
2 medium eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 TBL Olive Oil
1 TBL Butter

1. Saute the chicken breast in 1 TBL of olive oil. When the juices run clear when the chicken is pierced with a fork, remove and set aside. When cool finely dice breasts.

2. While chicken is cooking, shred potatoes. Make sure to squeeze as much water out of the potatoes as posssible. I lay the shredded potatoes on doubled paper towels and twist the towels. Change the paper towels and repeat at least 2 more times. Mix the dried potatoes with the chopped onion, salt, pepper. Then add the eggs and flour and mix well.

3. Add the diced chicken to the potato/egg mixture and blend well.

4. Heat 1 TBL Olive Oil and butter in a frying pan.

5. When the oil/butter is hot, with a large serving spoon, take a scoop of the chicken pancake mixture and place it in the frying pan. Pancake should be about 3" in diameter and at least 1/2-3/4" thick. Fry until golden brown on both sides.








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