Cheesy Poato Pancakes

By HeatherS

Ingredients

• 1 1/2 quarts prepared instant mashed potatoes, cooked dry and cooled
• 1 1/2 cups (6 ounces) shredded Wisconsin Colby or Muenster cheese
• 4 eggs, lightly beaten
• 1 1/2 cups all-purpose flour, divided
• 3/4 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1 1/2 teaspoons dried thyme, rosemary or sage leaves
• 2 eggs, lightly beaten

Details

Servings 4

Preparation

Step 1

In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour and herbs; mix well. Cover and refrigerate at least 4 hours before molding and preparing.

To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge in remaining 3A cup flour. Cook each patty in nonstick skillet over medium heat 3 minutes per side or until crisp, golden brown and heated through. Makes 4 to 6 servings

Serving Suggestion: Serve warm with eggs or omelets, or serve with sour cream and sliced pan-fried apples or applesauce.

Variation; Substitute Wisconsin Cheddar or Smoked Cheddar for Colby or Muenster.