The creamy taste of these potato pancakes made with Sandhill Wild Rice, cheese and sour cream will beef up your breakfast eggs, and makes for a delicious dinner side dish. It's a handy recipe for using up leftover mashed potatoes, too!
2 1/2 c mashed potatoes
1 c cooked Sandhill Wild Rice
1/2 c flour
3/4 c shredded cheese
Green onions (chopped)
Salt, pepper and garlic salt to taste
Mix the first five ingredients together. Form into a ball and flatten by hand. Fry in oil until golden brown on both sides.
Garnish with sour cream and green onions.