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~

Teriyaki Pork Loin and Cottage Potatoes

Pork
2 Pork Tender Loins ( I use 2 to feed my family of 4)
1 Bottle Teriyaki Marinade (I use one from our local Butcher shop. The thicker it is the better)

Line a 9X13" baking dish with tin foil. Place your pork loin in the dish and coat with 1/2 of the bottle of teriyaki marinade. Cover with foil and bake at 350 for 35 to 40 minutes. Remove from oven and pull the loin part with a fork. Coat with more marinade and let sit for a couple of minutes before serving.

Cottage Potatoes
8 Idaho Potatoes
1 large onion, diced
1 green pepper, diced
1 stick Butter
2 cups sharp cheddar cheese
Corn flakes

Peel and boil the 8 potatoes until soft. Remove from water and let them sit until cool enough to touch. Dice them until chunks and sit aside. In a large skillet, saute onions and green pepper in the stick of butter. Salt and pepper to taste. Once veggies are soft, add your potatoes and cheddar cheese to the mixture and toss gently to coat. Pour into a greased 9x13" baking pan and cover with a thin layer of corn flakes. Bake at 350 for 30 minutes.