Colcannon Boxty Potato Cakes

Ingredients:

2 cups Colcannon
1 small potato
3/4 c up flour
1 tsp salt
1/4 tsp pepper
1 egg
1/2 c up milk
1 cup vegetable oil


Directions:

Take about 2 cups of prepared Colcannon and set aside in a bowl. Grate a small, peeled uncooked potato into the mix (you can also use frozen hash browns if you have them).

Add flour, salt and pepper; mix well. Stir in milk and egg to form a batter.

In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil, and cook 3-4 minutes on each side; drain on a paper towel. Transfer to your serving dish and serve with sour cream. Bet you can't eat just one!