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Ok, so I am not a huge fan of regualr pancakes, but I absolutely love potato pancakes. One of the best things about them, is that you can use left-over mashed potatoes from the previous night's dinner or even on the holidays. They are great for any time of day, but my favorite is for breakfast. Serve with sour cream or apple sauce on the side and your tastebuds will thank you for it.
2 eggs
1/4 cup milk
2 cups finely shredded uncooked potatoes, well drained
2 tablespoons thinly sliced green onions
1 teaspoon salt
1 tablespoon butter or margarine
1. Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, onions and salt. Melt butter in 10-inch skillet.
2. Drop dough by tablespoonfuls into skillet.
3. Cook about 3 minutes on each side or until golden brown.
(Total time will vary; cook or bake time is per batch.)
