Potato Pancakes

• 2 cups Prepared Or Leftover Mashed Potatoes
• 1 whole Egg
• 1/4 cups All-purpose Flour
• Kosher Salt And Black Pepper To Taste
• Vegetable Oil, For Brushing In Your Saute Pan
• 1/4 cups Creme Fraiche Or Sour Cream
• 2 ounces, weight Salmon Lox
• Optional Garnish: Sprigs Of Fresh Dill

1. In a medium bowl, combine the potatoes, egg and flour.
2. Stir until well combined.
3. Add some black pepper and a sprinkle of Kosher salt and stir well.
4. Heat a large non-stick saute pan over medium heat, brushing it lightly with vegetable oil.
5. Using a spoon (or ice cream scooper) scoop out the potato batter by the tablespoon into the pan.
6. Let the pancakes lightly brown before flipping them over.
7. This should take about 1 minute before you need to flip.
8. Repeat on the other side, cooking another minute until hot and golden.
9. Remove the finished pancakes from the pan.
10. Repeat with remaining batter.
11. Drain the pancakes briefly on a paper towel before transferring to a serving platter.
12. Top pancakes with a tiny dollop of creme fraiche and a tiny piece of lox.
13. I like a sprig of dill too.

potatoes, egg, allpurpose, kosher salt, vegetable oil, creme fraiche, lox, dill

Taken from tastykitchen.com/recipes/appetizers-and-snacks/potato-pancakes-2/ (may not work)