Provided by Campbell's Kitchen
WRAP grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
MIX soup, eggs, flour, black pepper and potatoes.
HEAT 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
This recipe has been added to the following public cookbooks:
Holiday Main Dishes,
billys notable cooking
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