INGREDIENTS:9 cups fresh potatoes, pre-shredded
1 cup crumbled feta cheese
1 cup Kalamata olives, chopped
1 cup artichoke hearts, chopped
1 cup sundried tomatoes, rehydrated and julienned
1 cup fresh basil, chiffonade
1 cup spinach leaves, chiffonade
5 cups eggs, slightly beaten
½ gal. balsamic vinegarDIRECTIONS:1. Mix first 8 ingredients together (potatoes through eggs); form ¼ cup patties.
2. Fry in 1 Tbsp. oil per batch until brown on one side, then flip and fry on the other side until brown, and egg is set. 3. To make balsamic sauce: Pour balsamic vinegar in a pot, bring to a boil and continue cooking until reduced by half. Serve with pancakes.SERVINGS:24 servingsFrom:Chnsta Collins, Exec. Chef, IBM, Beaverton, OR (Bon Appetit)