Ham and Potato Pancakes

3 lg Potatoes, peeled, grated,

Well drained (about 3 cups) 1 c Chopped cooked ham

1/3 c Chopped chives or green

Onions 1/4 c Chopped fresh parlsey

1 Egg

2 tb All purpose flour

3 tb Vegetable oil

Combine first 6 ingredients in medium bowl. Season with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium heat. Using 1/4 cup batter for each pancake, fry batter in batches until cooked through and golden brown, adding more oil if necessary, about 3 minutes per side. Transfer pancakes to paper-towel-lined baking sheet to drain briefly. SOURCE: BON APPETIT, January `93