Categories: Fall, Side Dish, Vegetable, Winter

Ingredients

• 2 cups mashed potatoes (without added milk and butter)
• 1 egg, lightly beaten
• 1 tablespoon minced chives
• 1 teaspoon minced fresh parsley
• 3/4 teaspoon salt
• 1/8 teaspoon dried minced garlic
• 1/8 teaspoon pepper
• Dash dried rosemary, crushed
• 1/2 cup shredded sharp cheddar cheese
• 4 tablespoons canola oil, divided

Directions

1. In a large bowl, combine the first eight ingredients. Stir in cheese.

2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Yield: 8 potato pancakes.

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