Mashed Potato Pancakes

• 2 large eggs, lightly beaten
• 2 1/2 cups mashed cooked potatoes
• 3/4 cup (about 3 1/4 oz.) all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
• 1/4 cup thinly sliced scallions (from 2 scallions)
• 6 tablespoons canola oil
• 6 tablespoons sour cream
• 2 tablespoons thinly sliced fresh chives

1. Preheat oven to 200u0b0F. Stir together eggs, mashed potatoes, flour, butter, salt, pepper, and garlic powder in a medium bowl. Fold in cheese and scallions until just combined.
2. Heat a large nonstick skillet over medium-high. Add 2 tablespoons of the oil to skillet; swirl to coat. Once oil shimmers, spoon 4 mounds (about 1/4 cup each) batter onto skillet, flattening each with a spatula to about 1/4-inch thick. Cook until golden brown and crispy, 2 to 3 minutes per side. Transfer potato pancakes to a wire rack set inside a baking sheet, and place in preheated oven to keep warm. Repeat process twice with remaining oil and batter.
3. To serve, dollop sour cream evenly onto warm potato pancakes; sprinkle with chives.

eggs, mashed cooked potatoes, flour, unsalted butter, kosher salt, black pepper, cheddar cheese, scallions, canola oil, sour cream, chives

Taken from www.myrecipes.com/recipe/mashed-potato-pancakes (may not work)