Easy Potato Recipe - Potato Pancakes

[caption id="attachment_1045" align="aligncenter" width="614"] Potato Pancakes with squash and zucchini[/caption]

I love to make potato pancakes. These crispy, slightly oniony pancakes are a savory addition to any meal, even breakfast {similar to hash-browns}. It's a good way to use up leftover mashed potatoes. Potato pancakes are a versatile base for many ingredients. You can add shredded veggies, garlic, chives, cheese... your imagination is the limit. 

Basic Potato Pancake Recipe:

Ingredients:

2 cups cold mashed potatoes

1 cup self rising flour {you may need a little more/less depending on the thickness of your potatoes, mixture should be stiff when all ingredients are combine}

1/4 cup chopped onion *tip see notes

Oil for cooking

Optional add ins:

1 clove chopped garlic

1 shredded yellow squash

1 shredded zucchini

1/4 cup cheese

1 diced jalapeno

chopped green pepper

chopped bacon

chopped ham..... just to name a few

Directions:

In a pan add enough oil to cover the bottom and heat to medium low. Combine all ingredients well. Drop by tablespoonfuls in heated pan. Spread mixture to form a patty. Cook 2 to 3 minutes per side, or until golden brown. These are delicate until they are browned on one side, so be careful checking them.

In the above picture I added 1 small yellow squash and 1 zucchini. Shredded each with a grater, then added them to my mixture.

Enjoy!

*Notes:  Have leftover onion and you're afraid it is going to go bad before you use it? Why not do what I do, chop it all, use what you need for the recipe and freeze the rest. This way I always have chopped onion on hand. Frozen onions can only be used for cooking. They are not suitable for recipes that need fresh onion. This is also a good tip for green pepper.