Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
'I love combining different foods to see what I can come up with,' writes Carolyn Wilson from Lyndon, Kansas. She puts last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes.
My mother jokes that if she had a nickel for every pan of these she's made, she'd be wealthy! They are so rich, so sweet, and so good! Cut in small squares.
Fresh spring asparagus, spinach, and leeks from the garden are the ideal way to enjoy this hearty soup, but it's great any time of year! Potatoes, rice, and carrots round out this creamy favorite.
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
