2  lbs  Baking potatoes  [peeled]
 1       Egg  [beaten]
 3  tlb  All Purpose Flour
 2  tlb  Chives  [fresh or frozen - snipped]
 ½  tsp  Salt
 ¼  tsp  Black Pepper [freshly ground]
 1  tlb  Butter or margarine
 1  tlb  Vegetable oil
 4  med  Mushrooms  [sliced, about ¾ cup]
 
 

Coarsely grate the potatoes.

In a large bowl, combine the potatoes, egg, flour, chives, salt and pepper until they are well mixed.

In a 12-inch skillet over medium heat, heat the butter and oil until hot.

Spoon ¼ cupful of the potato mixture into the skillet.

Quickly spread the mixture into a 4-inch round; arrange some sliced mushrooms over the potato mixture;

Top with ¼ cupful of the potato mixture, sealing the edges with a fork.

Repeat with the remaining potato mixture and mushrooms to make 4 pancakes in all.

Cook the pancakes about 4 minutes on each side, or until golden and crisp, turning once.

Serve immediately with a mixed green salad and chunky applesauce.
 
 

OPTIONAL GARNISH:
In drippings remaining in skillet, saute 1 large mushroom, sliced, until lightly brown and tender.

Garnish pancakes with sliced mushrooms.