Potato Pancakes

I can remember my mom making these potato pancakes from as far back as my memories go.  The authentic version calls for grated raw potato but we have always found this to be a great use for leftover mashed potatoes.  Fortunately, I had lots of mashed potatoes after the Braised Country Ribs and Mashed Potatoes dinner we enjoyed just the other night.  Instead of trying to resurrect the fluffiness of the mashed potatoes to enjoy with the rest of the leftovers I was heating up, I decided to reach back into the memories of meals past and recreate the delicious potato pancakes I recall so well. 

Potato Pancakes
leftover mashed potatoes
1 egg
a little grated onion
bread crumbs
butter

Preheat a large skillet and about 2 tablespoons of butter.  In a mixing bowl combine the mashed potatoes, egg, grated onion and bread crumbs.  When the pan is hot, drop a heaping tablespoon of potatoes into the pan and mash them down to form a pancake.  Let cook for about 5-10 minutes on medium low heat without moving them in order to ensure the formation of a nice crust.  Carefully flip them over and finishing cooking on the other side. Traditionally served with apple sauce or sour cream, but I like ketchup.