Recipes:
## Potato Pancakes
### INGREDIENTS
3 cups mashed potatoes
1 egg, beaten
1 tablespoon minced onion
½ teaspoon salt
½ cup baking mix
¼ cup butter, divided
**SERVES 4**
---
### Make Ahead
These pancakes can be made a day ahead. Store them in the refrigerator with sheets of waxed paper between them. Reheat in the microwave or a nonstick skillet.
---
### VARIATION
For spicier potato pancakes, add 3 tablespoons finely chopped chives or ½ teaspoon garlic salt in step 1.
---
### 1
Combine potatoes, egg, onion, salt and baking mix in a bowl and mix well.
---
### 2
Melt 1 tablespoon butter in a large skillet over medium-high heat. Drop potato mixture by mounds in skillet.
---
### 3
Flatten each mound; do not crowd. Cook each side until crisp and browned, about 4 minutes each.
---
### 4
Drain on paper towels. Repeat with more mounds until all the potato mixture has been used.
---
### Make It Quicker
• If you don’t have time to make your own mashed potatoes or don’t have leftovers, commercially prepared and refrigerated mashed potatoes are available at most supermarkets.
• Use ¼ cup egg substitute instead of a whole egg to reduce fat and cholesterol. This substitution will also allow you to make the mixture a day ahead and refrigerate it until ready to use.
---
