I have to admit that I haven't been in the most experimental food-mood lately. But I'll get to that at a later post. However, I'm sitting in the living room, staring out at the whipping snow, and trying to figure out what to make for dinner. However, I've almost forgotten about a recipe I got from Runner's World. Probably the easiest recipe for potato pancakes I've ever used. Rather than spending time shredding and drying potatoes and fighting the splattering oil from the pan, this recipe uses mashed potatoes as the base. With a side of sour cream, applesauce, and sauteed spinach, it's the perfect cold weather comfort food, but high in nutrition and taste.
You need:
2 c. mashed potatoes
2 eggs
1/2 c. milk
1/4 c. chopped scallions
salt and pepper to taste
Beat the eggs and the milk. Add the potatoes and scallions. Season with salt and pepper. Drop the batter into a heated skillet with a tablespoon of sunflower oil (a light and healthy alternative to olive oil, with a much higher burn temperature). Cook for about two minutes on each side or until golden brown.
Serves four as a main course
