On nights that I’m just cooking for myself, I have huge problems motivating to cook anything remotely resembling a coherent dinner. Lots of times I just make scrambled eggs. Sometimes I make popcorn.  These potato pancakes are my attempt at cooking a meal that’s a little more like real food, but still is cheap (really cheap) and lightning fast to throw together.  You probably already know how to make potato pancakes, but sometimes I write stuff here more to remind people that it’s a good idea.  Instead of having them with the traditional applesauce accompaniment, I used bartlett pear sauce that I made earlier this fall and it was totally delicious.  My friend Jen from Salt Hollow Flower Farm turned me on to canning pear sauce instead of applesauce, and I have to agree, it really is divine.  (I used this pear sauce recipe here.)

POTATO LEEK PANCAKES

Makes: 4 medium pancakes or 8 small pancakes

Cook Time: 20 minutes

Ingredients:

• 1 c. of shredded potato, tightly packed (about 2 large potatoes)
• 1/4 c. thinly sliced leeks
• 1 egg
• 3 tbs. wheat flour
• salt & pepper
• 2 tbs. safflower or other neutral flavored oil
• for serving: pear sauce, sour cream and sliced scallions

Combine the potato, leeks, egg and flour in a mixing bowl. Season with salt and pepper and mix together everything thoroughly. Heat the oil in a frying pan on high heat. Form the potato mixture into patties and set them in the pan. Cook for about three minutes, then flip them with a spatula to cook the other side for a few minutes.  The pancakes are done with each side is a nice shade of golden brown.  Serve immediately, topped with sour cream, pear sauce, and scallions.