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Potato Pancake Recipe

We present two versions of potato pancakes here. The first uses left over mashed potatoes, the second fresh peeled potatoes. Both are easy to make and so yummy.

For a variation, try substituting grated zucchini for the potatoes in either of the recipes. Of course, you would have to call them zucchini pancakes then, huh?

Mashed Potato Version

Ingredients
* 2 cups mashed potatoes
* 1 large egg, beaten lightly
* 6 tablespoons all-purpose flour
* 1/4 cup onion, grated
* 2 tablespoons chives, chopped fine
* Salt and pepper to taste
* 1 tablespoon Vegetable oil

Directions
1. Combine all ingredients except oil in a bowl and mix well.
2. In a large non-stick skillet, heat oil over medium high heat.
3. Drop large spoonfuls of potato mix into hot oil, flattening with the back of the spoon. Fry until golden brown, about 2 minutes on each side.
Serve hot.

Fresh Potato Version

Ingredients
* 2-3 pounds potatoes, peeled
* 1/2 onion, peeled
* 1 egg, beaten
* 1 cup pancake mix
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon vegetable oil or as needed

Directions
1. Chop potatoes and onion into small chunks.
2. In a food processor grate potatoes and onion fine.
3. Combine potatoes, onions, eggs, pancake mix, salt and pepper in a bowl and mix well.
4. Heat vegetable oil in a non-stick skillet over medium high heat.
5. Spoon potatoes into skillet (2 or 3 spoonsfull at a time) and flatten slightly with back of spoon. Fry until golden brown, about 2-3 minutes on each side.