Using Odds and Ends: Shredded Potatoes

We had some leftover shredded potatoes in the fridge that were going to get tossed in a couple of days, so we had been trying to find a way to get rid of them. I figured I would give it a go and came up with this variation on potato pancakes, inspired by loaded baked potatoes, that can be made with ingredients you most likely have around your kitchen. These would make a great breakfast or brunch food, but I just ate them for a snack. For some of the ingredients I used, you can use other versions of the same thing (i.e. I used whole wheat flour, you can obviously use normal flour) but some of my swaps make it a little healthier.

"Baked Potato" Pancakes

2 C shredded potatoes
2 eggs
1/4 C whole wheat white flour
1 Tbsp water
3 slices of bacon, cooked (or approx. 2 Tbsp bacon bits)
1-2 Tbsp chopped onion or chives (can use fresh or dried)
1/3 C reduced fat shredded cheese (whatever type you prefer)
1 Tbsp salt
1 Tbsp pepper

1. Crack eggs into a medium sized mixing bowl and mix with flour and water.
2. Chop the slices of bacon into tiny bits and add with the shredded cheese, chopped onion or chives, and shredded potatoes to the bowl.
   
3. Mix all ingredients together, making sure everything is thoroughly coated with the wet ingredients and season with salt and pepper.
4. Heat a large skillet or frying pan on medium high heat and spray with nonstick cooking spray or coat with vegetable oil for a crispier pancake. Once skillet is hot (make sure it is, otherwise the pancakes won't be crispy enough), add the potato mixture in about 1 1/2 Tbsp amounts onto the cooking surface. Make sure the pancakes lay only about 1/2 inch tall so they cook all the way through.
5. Cook the pancakes for about 3 minutes on each side (time depends on how hot the skillet is) or until they are browned on each side and the mixture is cooked all the way through. Serve warm with your favorite toppings like sour cream or salsa.

Recipe yields about 6-8 pancakes, depending on size.