Crispy Potato Pancakes

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So, so easy and just right for breakfast or with dinner.  I like to top them with sour cream or applesauce.  The best part is using up the mashed potatoes from last night's dinner!     

Breakfast

Veggies

2 cups of COLD mashed potatoes  (Best using the Lemon Caper Mashed Potato Recipe!)
2 eggs, slightly beaten
1 to 2 tbsp flour (amount depends on how thick your mashed potatoes are)
2 tbsp olive oil
1 tbsp chopped green onions or chives (not necessary if using the Lemon Caper Mashed Potatoes)

1. Beat eggs in a bowl with a fork.
2. Stir in the cold mashed potatoes, flour, and any seasonings.
3. Heat olive oil in a frying pan at medium-high heat. 
4. Using a large serving spoon, spoon batter into hot oil.  Flatten slightly with a spatula.  Don't get them too thin or too thick!!  You can get about 3 to a skillet.
5. Cook about 3 - 5 minutes on each side, peeking to see if they are browned and will flip easily.
6. Transfer to an oven-proof greased cookie sheet or plate and set in warm oven while you are cooking the rest.  
7. Serve warm with marmalade, sour cream, or applesauce.

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