Breakfast Potato Pancakes

This is a family favorite on Sunday morning. We have endless debates on what to actually put in them… my wife likes just plain old salt and pepper. Mix it up and use your imagination, the possibilities are endless. You can served them topped with cheese or a fried egg, with sauteed red bell pepper, smoked paprika or a pinch of rosemary. Try using olive oil instead of butter.

Ingredients:

1 medium idaho potato, washed and scrubbed (Keep the skin on) 1 rib celery, finely chopped 1 small white onion, finely chopped 1 scallion, with greens, minced 1/2 tbs. fresh chopped parsley Pinch of garlic powder Pinch of smoked paprika Salt and pepper to taste

Small pat of butter for each skillet (2)

Preparation:

Shred the potato in a mixing bowl. Add the other ingredients and season to taste. Mix well with two forks.

Preheat two small 6″ cast-iron skillets on your stove to medium. Spray lightly with no-stick cooking spray. Add a small pat of butter to each pan and melt briefly.

Add the potato mixture to each pan and press to form a pancake with a small spatula. Cook for about 15 minutes and flip. Cook an additional 15 minutes and serve.

Serve with over-easy eggs and bacon. Hot sauce on the side is a must with this recipe.

Serves 2-4.