Tuesday, August 23, 2011


AKA: Latkes or Latkas
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.

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. Serves four.

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