Too Many Potatoes?

Did you buy too many pounds of potatoes this Thanksgiving? Mashed potatoes (besides pumpkin pie) have become the most important dish to have on the table during this holiday. Just last week, I catered a corporate Thanksgiving lunch and made over 20 pounds of mashed potatoes! Ten pounds remained, but employees took home care packages for their husbands.

I still managed to have a half bag of potatoes in my refridgerator. I had bought some individual russet potatoes at the store today because I need bigger ones for my Stand-up Double Baked Potatoes. After making my applesauce recipe, I thought to make something different for tonight's dinner...

Crispy Green-Onion Potato Pancakes

Yields 4 to 6 servings (about 12-14 pancakes)

Ingredients:

4 russet potatoes, peeled, shredded

3 eggs

1 bunch green onion

2 heaping tablespoons all-purpose flour

salt and pepper, to taste

2 tablespoons vegetable oil

Directions:

1. Blend eggs and green onions in food processor until smooth.

2. Add egg mixture to shredded potatoes, combine.

3. Then add flour, stir until well incorporated.

4. Salt and pepper to taste.

5. Blend half of the batter in food processor.

6. Add blended mixture to non-blended mixture. Stir until well combined.

7. Cover batter and let sit for 15 minutes.

8. Heat vegetable oil in non stick skillet, add a small spoonful of batter to pan to test the oil. Batter will sizzle and brown if the oil is hot enough.

9. Use a ladle to spoon batter into oil. When the edges brown, flip using a spatula. (Only takes a couple minutes to brown!)

Served with a dollup of sour cream

*Tips: Maple-Cinnamon Asian Pear Applesauce goes great with this recipe! For you non-onion lovers out there, the green onions can be eliminated.