Potato Pancakes

These delightful little things were stolen by memory of a taste from an Irish pub. They are likely not traditional in any capacity, anywhere, but I am not an expert. Only a potato fiend. This recipe does require mashed potatoes from somewhere... for a savory version, the Garlic Mashed Potatoes should do nicely, especially cold and leftover, or make a very, very, very plain unseasoned version with just potatoes and milk and cover them with the Warm Blueberry Sauce instead of the savory toppings. Or, you know, use any variant of mashed potatoes you like to start with.

This version of the recipe is for 1-2 people. Feel free to multiply it times the amount of potatoes that exist, or number of people.

Required Ingredients

• 1 cup mashed potatoes
• 1/3 cup flour
• 1 egg
• Neutral oil for pan frying

Optional Toppings

(probably don't use all of them at once, only one or two)

• balsamic vinegar
• sour cream
• Salsa of any kind





Process

1. Mix together all the required ingredients, and form into 4 balls.


2. Put a slick of oil in a frying pan over medium-low heat and allow to warm up enough to sizzle if flicked water at


3. Carefully drop the potato balls in and squash flat with a spatula


4. Cook 4 or more minutes per side, until crispy brown but not black, and not raw-egg-mushy on the inside.


5. Top and serve hot!





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