Cheesy Potato Pancakes

These are easy to make, crispy and very tasty!  Serve for breakfast with some eggs and bacon!  Plan ahead as the potato mixture really needs to chill overnight before using.

vegetable oil for frying 

Place the potatoes into a pot of lightly salted water to cover.   Bring to the boil.  Cook until tender.   Drain well and then return them to the pot, shaking them over the residual heat of the burner to dry them out well.  Mash them well or put them through a potato ricer.   Scrape them into a bowl and set aside to cool.   Once cool, cover and chill in the refrigerator until really cold, preferably overnight.  

When you are ready to cook them, stir together the cooked potato, the grated cheddar, spring onions, salt, pepper and nutmeg to taste and beaten egg.   You may not need all of the egg.  You just want a mixture which will hold together well without being gloopy.  Divide the mixture into 12 equal portions.  Roll each into a ball.  Flatten into a pancake shape about 1/2 inch thick.   Coat each fritter well in plain flour.

Heat several tablespoons of vegetable oil in a large shallow frying pan.  Add the potato fritters a few at a time, cooking them on one side until they are crisp and brown before flipping them over to the other side and browning them on that side too.  Remove to a paper towel lined baking sheet.  Keep any cooked ones warm in a slow oven  until you finish cooking them all.   

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