Friday, November 28, 2008

Post-Thanksgiving Brunch for Two:



Potato Pancakes with Hot Sauce Gravy


2 1/2 - 3 cups leftover mashed potatoes
2 eggs
salt to taste
dash chili powder
butter or non-hydrogenated margarine

For the gravy:

1 cup leftover gravy
dash hot sauce

Heat a stainless steel or cast-iron skillet over medium heat. Season the potatoes to taste with the salt and the chili powder. Mix in the eggs. Drop the mixture by spoonfuls into the preheated skillet. You will need to flip the pancakes several times, starting when the bottoms start to hold together. Flip and reshape until you have nicely golden brown cohesive pancakes. Remove to a plate. Warm the gravy however you choose and throw in a dash of hot sauce.

Makes about 8 crispy, delicious pancakes, with enough gravy left over to secretly guzzle.

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