MASHED POTATO PANCAKES

My new favorite lunch! Potato Pancakes with greens. I have used leftover baked potatoes in this recipe as well. Makes about 6 pancakes. 

4 Cups cooked and mashed Russet potatoes
2 Tbsp Lemon juice

1/4 Cup green onions, minced
2 Tbsp fresh Parsley, minced
2 Tbsp all purpose Flour
1 Egg, lightly beaten
1 Tbsp Milk

In a large bowl combine the mashed potatoes with the lemon juice and combine well. Add the beaten egg and milk.
In a separate bowl, combine the onions, fresh parsley and flour.
Add the onion mixture to the potatoes and mix thoroughly. Season to taste with salt and freshly ground pepper.

Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan. (I use half butter half oil)
When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd them.
Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter/oil as needed to fry them.

Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of pancakes.
Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.  Serve with fresh greens for a light lunch.