This side dish is a good way to use left-over mashed potatoes.

• 1 cup left-over mashed potatoes
• 1 egg
• 1/3 cup flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 to 2 T. milk
• 2 to 3 T. shortening

Preparation -
Beat the egg. Mix the beaten egg with the mashed potatoes. Stir in the dry ingredients. Add the milk and mix well. The batter should be very thick. Melt the shortening or heat the oil in a siillet. Spoon the batter into the skillet to form 3" to 3-1/2" inch wide potato pancakes, about 1/2" thick. Brown on one side, over medium heat. Turn and brown on the other side. Drain on a paper-towel lined plate. Serve with ketchup.