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Old Fashioned Potato Pancakes
From the dining tables of France to the farm tables of almost every country in the world, potato pancakes make a great breakfast dish or a side for any meal.
A plethora of recipes exist for variations of the dish. They’re like the stories from the ’50s TV show, The Naked City. This is just one of them.
When you want to be creative, add other ingredients for a variation of taste. Consider, raisins, currants, pieces of nuts or bits of apples. Let your imagination be your guide.
If you have no left-over mashed potatoes on hand, start by mashing some freshly boiled ones or using ones of your favorite mashed potato mixes.
4 cups cold mashed potatoes
2 large eggs
1/2 package real bacon bits or
leftover bacon, crumbled
2 tablespoons chives
Salt and pepper to taste
In a large mixing bowl, whisk the two eggs until the yokes and whites are thoroughly mixed.
Add the mashed potatoes, salt and pepper and stir until the ingredients are combined into a smooth batter.
Add the bacon bits and chives and stir again until thoroughly mixed.
Cover the bottom of a large skillet with cooking oil and heat on high. Place dollops of the batter in the skillet and let spread until they form pancakes about four inches in diameter.
Fry until the cakes are firm. Turn them and cook on the other side. The pancake should be golden brown.
They should be accompanied by bowls of apple sauce and sour cream for tasty toppings.