Irish Boxty Potato Pancakes

Ingredients:

    1 cup mashed potatoes (russet, leftover)
    1.5 cups shredded potatoes (as for hash browns)
    1 T grated white onion
    1 clove garlic, grated or minced
    ½ cup butter milk
    1 egg
    ⅓ cup all purpose flour
    ½ tsp baking powder
    ¼ tsp sea salt (add more if your mashed potatoes aren't already salted)
    ¼ tsp coarsely ground black pepper (more to taste)
    Sour cream, for topping
    Sliced green onion (green part only), for topping

Directions:

• (If you do not have leftover mashed potatoes, create by: Peeling a pair of medium russets & dicing, boiling in preserved water till terribly soft, debilitating & cooling, then mashing by hand with ¼ cup milk and salt & pepper).

• Grate 1.5 cups of bare-assed russet potato employing a boxed kitchen utensil (or you'll be able to obtain a bag of pre-shredded potatoes) and squeeze out any residual wet by wringing sliced potatoes wrapped in gauze.

• during a massive flat frypan, cook a couple of items of bacon (for the grease) and set bacon aside for one more use, reserving grease in pan.

• during a bowl, mix mashed potatoes (room worker or cooled), grated potato, salt, pepper, flour, and leavening, then adding milk till combine is wet (will be lumpy) sort of a batter.

• come frypan with bacon grease to stove to heat, and add ~1/4 cup of batter for every flannel-cake, (slightly spreading with spatula, to make a skinny circle), cook a couple of at a time, looking on frypan size.

• Cook cakes on both sides ~4 minutes, till both sides is golden brown & cake is fried through.

• If creating multiple batches, place finished cakes to heat on a baking sheet into a 250 degree kitchen appliance, till all square measure done.

• Serve cakes heat with aspect of soured cream onion on top!

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