I’m a breakfast fan. Some people skip breakfast, and I just don’t understand. I need it. Normally it’s just a quick bowl of cereal, but some days it’s this. 🙂
These potato pancakes are great for a lazy Sunday brunch, the day after Thanksgiving when you have way too many left over mashed potatoes, or a simple enough, yet complex breakfast to treat someone.
Serve with sour cream, maple syrup, or even apple sauce. Here’s to an adventurous breakfast!
Makes eight pancakes
1 cup Mashed Potatoes
1 egg, lightly beaten
5 Tbs. Flour(This is to begin with. You probably will add more.)
1/4 cup Parmesan Cheese
Dash of salt (I used garlic salt)
Oil for frying
Mix together the potato and egg. Add flour. Mix. Mix in garlic salt and cheese.
Heat your pan and oil for frying.
Lightly water your hands. Begin to roll your mixture into balls. If the mixture is way too sticky to work with, add more flour, 1 Tbs. at a time.
Add to pan for frying. When the potato pancake is easy to flip and does not stick to the pan, flip.
Serve with your choice of toppings.