Making 'Tater Pancakes

This is what I do with my
leftover mashed potatoes.

I found a fun app in my phone that turned my little video into this. It's a little clumbsy, but it's fun! And these potato pancakes are so yummy and easy, you don't even have to use real potatoes from scratch. I use instant potatoes and you wouldn't even know it.

Stir an egg into your bowl of cold potatoes. Season your flour with lemon pepper (or whatever you like). Take a heaping spoon full (a little smaller than the size of the palm of your hand), drop it into the flour, then pick up the ball of potato by scooping your hands under the flour so it won't stick to your hands. Turn it over into the flour to coat the rest. I form the patty by kind of tossing it back and forth from one hand to the other. You can feel the potato flatten with every toss. If it doesn't, just pat it with your hand.

I actually fill the entire pan, cooking about a dozen at a time.

Fry the potato patties in about a half-inch to an inch or so of hot Canola oil (or whatever you prefer). I like to add a splash of Sesame Oil for extra flavor. Let them brown, then turn and let the other side brown. I found the safest way to flip them over is to use a spatula in my right hand and a big spoon in the left. I use the back of the spoon to steady the potatoes as I turn them over.

It only takes a few minutes on each side. Be sure to place them on a plate with several paper towels to help soak up the grease. Salt and pepper to taste.

This is one of my family's favorites.

And now I want some more.