Ingredients:
2 cups mashed potatoes
1/3 cup onions, chopped finely
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sour cream
5 dashes Tabasco sauce
2 eggs ( or egg substitute)
2 -3 tablespoons flour
Directions:
In medium bowl combine all ingredients.
Whisk together until combined well.
Consistency should be similar to cornbread mixture.
Heat skillet with a light layer of oil on medium-high heat.
(Cast iron skillet browns beautifully).
Spoon batter to form 3 1/2 to 4 inch rounds.
Brown each side to a rich dark golden brown.
Potato Pancakes should look like a thick regular pancake.
Place on paper towel to drain excess oil.
Don’t stack on top of each other or the bottom pancakes will become soggy.
Servings: 8-10
Time preparation: 10 min.
Time total: 25 min.