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Ingredients

4 Russet Potatoes, large, peeled and shredded

6 Eggs, large

1 1/2 cups Milk

1/3 cup chives, minced

Pinch of ground nutmeg

1/3 cup bay shrimp, cooked

Salt to taste

Fresh ground black pepper to taste

Butter or cooking oil as needed

Parsley chopped fine to garnish

Method
Peel and shred potatoes, place in water to prevent browning. In a mixing bowl combine eggs, milk, nutmeg, chives and shrimp. Mix thoroughly. Drain shredded potato well and place in mixing bowl with egg mixture.

Season with salt and fresh ground black pepper. Spoon mixture onto a pre-heated buttered or oiled griddle forming individual cakes.

Cook over medium heat until crisp and golden brown. Garnish with chopped parsley. Serve for breakfast topped with a poached egg or as an accompaniment to an entree.

Make 6-8 Portions

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