This side dish is a good way to use left-over mashed potatoes.
- 1 egg
- 1 cup left-over mashed potatoes
- 1/3 cup flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 to 2 T. milk
- 2 to 3 T. shortening or vegetable oil
Beat the egg. Mix the beaten egg with the mashed potatoes.
Stir in the dry ingredients. Add the milk and mix
well. The batter should be very thick. Melt the
shortening or heat the oil in a siillet. Spoon batter into the skillet to form 3" to 3-1/2" inch wide
potato pancakes, about 1/2" thick. Brown on one side, over medium heat. Turn and brown on the other side. Serve with ketchup.