Cooking for Zo

Taste Level: VG

Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

My favorite thing about fresh mashed potatoes is making potato pancakes the next morning! Especially when Zo has made some of her awesome buttermilk mashed potatoes the night before. These potato pancakes were actually made with some regular old fashion fresh Idaho mashed potatoes. I said, "Man I wish we would have had buttermilk mashed potatoes to use." But Zo replied, "I don't know, these are pretty good too!" So their you have it, no matter what kind of mashed potatoes you made the night before, you have what you need to make some great potato pancakes!

Ingredients:

2 cups freshly mashed potatoes (leftovers from the night before work great!)

2 small green onions (chopped

1/4 tsp garlic salt

1/4 tsp essence

1 egg

3 tbsp flour

1/2-3/4 cup jalapeno jack or pepper jack (shredded)

1/4 of a small sweet onion or red onion (chopped)

1/2 tsp Parmesan (grated)

1/2 tsp Romano (gated)

Fresh crack pepper medley (to taste)

2 tsp extra virgin olive oil

Mix all ingredients except butter in a medium mixing bowl until mixed well. Make 8 even balls of mixture. Heat oil a 10 inch skillet over medium high heat. Once heated add balls 2 at a time and mush down balls with a spatula until 1/4 inch thick. Fry both sides until golden brown (about 2-3 minutes per side) and continue until all pancakes are cooked.

Serve while still hot. A dab of gravy or sour cream tastes great over these, if you don't mind a little extra fat!

These pancakes can be frozen once cooked. To reheat them bake them at 350 degrees for 7-10 minutes.