Potato Pancakes

eggs
mashed potatoes
salt
cooking oil

Heat oil in pancake pan to medium.

Whisk eggs until blended. Add mashed potatoes 1 T. at a time, about 3 T. per egg used. Whisk until well blended. Season with salt, to taste. Drop 1/4 cup of batter onto hot pancake pan to form pancakes. Cook until light-brown, turning once.

Serve with your favorite pancake toppings.

Banana's Notes
I can't stand mashed potatoes when they are left-over. Making potato pancakes makes something new that is tasty and doesn't have the dry, grainy consistency that I hate in left-over mashed potatoes.

I used 4 eggs and made about 1 doz. pancakes. They are typically thinner than regular pancakes.

Just in time for your leftovers from a holiday meal.