Unless you’re a first time reader here, you probably know I love breakfast food. For Valentines Day (see Mondays post) we had some mashed potatoes that just begged to be made into breakfast potato pancakes – and so they were. Bev, and maybe many others, add flour and/or egg to help them hold together better, but my mom didn’t and so neither do I. I just form them into patties, and cook fairly hot in a butter/olive oil mix and develop a good crust that will hold them together pretty well, if handed gently. I still had a little smoked pork tenderloin in the frig, so I diced up a couple of slices and added it to one of the potato cakes.
I’d mentioned in Mondays post that I’d gotten the potatoes a little garlicky, but after mixing the batch without garlic back in with them, they were perfect. Here they are in the skillet before and after turning – I gave the big perfect looking one to Bev so she wouldn’t say I told you so about the flour/egg addition (hey - I’ve learned a little something in my 63 years).
For mine, I just fried up a couple of sunny side up eggs and topped each cake with one.
Then I busted the yolk, spread it all over the top and enjoyed them immensely – I believe I preferred the plain one better than the one with pork. The best part is that we still have a pretty good bowl full in the fridge.
The title photo is a passing snow shower Sunday afternoon with nice big flakes. Not enough to lay, but it was pretty falling.
Have a great day and I enjoy your comments.