Potato and Ham Soup

6 Large Potatoes, Skin removed and cut into cubes
1 Ham Steak or left over Ham (deli ham can even work in a pinch), Chopped into chunks
1 Large Onion, Chopped
Corn, Optional
Water
2 Cans Evaporated Milk
Salt and Pepper

Cover Potatoes generously with water. Put your onions in with the potatoes and boil for 20 minutes or until potatoes are soft, but not falling apart. Add your ham and corn. Now pour the evaporated milk into the water and stir. Salt and Pepper to your liking and serve!



Enjoy~

Potato Pancakes

I remember my mom making these when I was growing up. She would use our left over mashed potatoes and make them for breakfast the next day or we would eat them for a side dish with our meal at dinner. We would always eat them with the first 2 ingredients, but I have added a few extras to make it so delish!
Left over Mashed Potatoes
milk
Sauteed Onions, Optional
Sauteed Green Pepper, Optional
Sharp Cheddar Cheeses, Optional

Let your leftover mashed potatoes sit on the counter for about 30 minutes to warm up a bit. While you are doing that saute your veggies in a pan over medium heat in a little olive oil or butter. Once your mashed potatoes are about room temp. Add your veggies and stir. Now, add a little milk at a time. You want them to stick together in the pan like a hamburger patty. If you add to much milk they will not cook up right. Heat a large skillet over medium heat with a little olive oil or butter. Fry them in the pan for a couple of minutes on each side. They will be crisp and browned on the outside. When done transfer them to an oven safe pan. Pile on the cheddar cheese on each pancake and put in the oven at 350 until the cheese in melted and serve.


Enjoy~