- 2 cups mashed potatoes
- 1 large egg beaten lightly
- 6 tablespoons all-purpose flour
- 1 1/2 tablespoons grated onion
- 2 tablespoons chives
- Salt to taste
- Freshly-ground black pepper to taste
- Vegetable oil for frying
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives and salt and pepper to taste.
In a large heavy skillet heat 1/8-inch of the oil over moderately-high heat until it is hot but not smoking and in it fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown.
Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree oven.
Serve the pancakes as an accompaniment to meat, poultry, or eggs.
This recipe yields 6 to 8 servings.