Have you ever seen anyone that did not love potato pancakes? This was inspired by a recipe on www.allrecipes.com , however since changing 4 ingredients and changing the cooking procedure I doubt they want any credit for it.
Potato pancakes can be a little boring if you don't give them a little bling. The first thing you're going to say after mixing all this stuff together is "That's to thin. They will never hold together when I turn them." This is going to have to be a "trust me". If you follow the instructions they will be perfect, crispy on the outside, soft on the inside.
The Best Mashed Potato Pancakes
6-8 pancakes maybe more
2 cups COLD mashed potatoes, made with butter and milk
1 egg, slightly beaten
1 teaspoon Italian seasoning or Dried Herb Mixture
1/4 teaspoon garlic powder
1/2 teaspoon Emeril's Original Seasoning
1 tablespoon seasoned flour or all-purpose flour
2 slices of bacon, fried, drained and crumbled (optional)
1 tablespoon olive or vegetable oil
Combine the egg , spices and flour well; mix in with the cold potatoes; add bacon crumbles, if using. Return the mixture to the refrigerator or freezer for 15-20 minutes. Mixture should be cold. In a medium size skillet, heat oil over medium-high heat. Add potato mixture in heaping tablespoons and smooth into pancakes with the back of the spoon. Not too thick, not to thin. Reduce heat a little and cook for about 8 minutes. Watch carefully so they don't burn, just brown nicely. Don't try to turn until nice and brown or they will fall apart. Turn and brown other side for 3-4 minutes. These are wonderful for breakfast also.
COOK'S NOTE: Finely diced ham would be a wonderful addition instead of bacon.