Potato Pancakes

These conjure up memories of my childhood.  Never wanting to waste anything, my mother always made potato pancakes out of any leftover mashed potatoes we might have had.  We would usually get them for dinner but every once in a while we would find them on our plates at breakfast; which personally, was my favorite time to eat them.

It doesn't take many ingredients to make these creamy patties.  You have your mashed potatoes, of course; onion and cheese for flavor; egg and flour for binding.

Mix all of the ingredients together, blending with a fork.  Definitely taste before adding any salt.  I usually don't need to add any salt because I've corrected the taste when I made the mashed potatoes and, depending on the cheese you choose, that can add to the saltiness as well.  I always add a grind or two of pepper.

If making your 'batter' ahead of time you can form into 2-1/2" to 3" patties and place on a platter or a piece of wax paper.  Stick in the refrigerator for a little bit to firm them up. If not you can use an ice cream scoop and lightly flatten out with a fork once they hit the skillet

Sauté them in a little butter in a no-stick skillet.  Flip them over when golden brown.  Voila!  There you have a tasty treat and you've not wasted left over mashed potatoes.  And let's face it, re-heated left over mashed potatoes are n.e.v.e.r. as good as just-whipped.

 My favorite way to eat them....with an over-easy egg plopped on top of one.

Potato Pancakes
Makes 6 - 7 three-inch patties


Ingredients:
2 cups leftover mashed potatoes
1/4 cup minced onion
1/2 cup grated cheese (I use Vermont cheddar)
salt and pepper to taste
2 Tbsp. all purpose flour
salt and pepper to taste
1 egg
butter

Method:
Break up the potatoes with a fork.  Mince the onion; add to potatoes.  Grate the cheese; add to potatoes.  Combine the mixture with a fork.  Salt and pepper to taste

Add the flour to the mixture and mix thoroughly.  In a small bowl lightly break up the egg with a fork and add to potato mixture.  Mix the potato mixture until the egg is incorporated.

Melt a small amount of butter in a non-stick skillet.  When butter is bubbling add potato mixture to the skillet using a 1/4 cup (size 16) scoop, spreading potatoes out slightly, and let cook until brown.  Flip over and allow to brown on the other side.