Ingredients

1 green pepper

1 red pepper

1 onion

1 Tablespoon salt

1/2 teaspoon black pepper

8 cups shredded white potatoes, thawed to room temperature

6 eggs

1 cup flour

1 cup half and half

1 teaspoon garlic, minced

Olive and canola oil

Chop the onions and peppers, then saute lightly in olive oil. Set aside. In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour; mix. Add the onion and peppers mixture. Add the potatoes and mix together thoroughly.

Preheat a frying pan or griddle to 375 degrees and brush with canola oil. Spoon out the mixture onto the griddle, making 6- to 7-inch cakes. Flip the cakes over, frying each side. Sample the first cake for salt content. Typically you add more salt to potato dishes than you might normally think correct. Serve the pancakes topped with sour cream and finely chopped green onions. Add more sour cream on the side.

Serves: 10

• Romantic RiverSong Inn on VirtualCities.com
• Romantic RiverSong Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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