CRISPY MASHED POTATO PANCAKES
about 12 pancakes

• 3 cups mashed cooked potatoes
• 3 to 4 tablespoons sour cream or half-and-half or milk
• ½ cup minced peeled onion (optional)
• 1 tablespoon flour
• Salt and freshly ground black or white pepper to taste
• 2 eggs, beaten lightly
• 1 to 2 tablespoons cooking oil or butter or margarine or bacon drippings
• Minced parsley or sprigs of parsley for garnish

In a medium bowl, combine potatoes, sour cream, onion, if desired, and flour.  Add eggs and salt and pepper to taste, mixing well. 

Heat oil or melt butter or bacon drippings in a large heavy skillet (or skillet liberally coated with non-caloric vegetable cooking spray) over moderate heat.  Spoon ¼ cup potato mixture into skillet for each pancake and flatten carefully to make a 3-inch diameter cake.  Cook each until browned on both sides, turning once, total cooking time about 8 minutes. 

Keep cooked potato pancakes hot in a preheated very very slow oven (100 degrees F.) while preparing additional pancakes. 

Variations: Add 1 to 2 tablespoons chopped chives or minced parsley to pancake                    mixture.

                     Add 2 to 3 tablespoons shredded cheese of choice to pancake mixture. 

                    Add 1 to 2 tablespoons crumbled crisp-cooked bacon to pancake mixture. 

                    Add 1 to 2 tablespoons drained diced pimento to pancake mixture.