The Humpherys Family

Potato Pancakes

Source  Taste of Home
Recipe Added:  10/25/2011
2 cups mashed potatoes (no milk or butter)
1 egg, lightly beaten
1 Tbsp minced chives
1 tsp minced fresh parsley
3/4 tsp salt
1/8 tsp dried minced garlic
1/8 tsp pepper
dash dried rosemary, crushed
1/2 cup shredded Cheddar cheese
4 Tbsp vegetable oil
In a large bowl, combine the first eight ingredients. Stir in cheese. Heat 2 Tbsp oil in a large skillet over medium heat. Drop batter by 1/4 cup fuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Yield: 8 potato pancakes.
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