Courtesy of PureZing

Makes 8 pancakes

INGREDIENTS:

6 medium-large organic russet potatoes (or 4 cups leftover mashed potatoes)
2 large organic leeks
4 organic garlic cloves, minced or pressed
6-8 oz. goat cheese
1 1/2 Tablespoons finely chopped rosemary
2-4 Tablespoons all-purpose flour
1 organic, free-range egg
Sea salt and a grind of fresh pepper
1-2 Tablespoons organic extra virgin olive oil

DIRECTIONS:

Cut the leeks in half lengthwise and wash.

Slice the white and light green part thinly. Mince or press the garlic and cook together with the leeks in 1 Tablespoon of olive oil. Add Sea salt and a grinding of fresh pepper to taste. Stir often over medium heat until soft and golden.

Wash and chop potatoes while the leeks and garlic are cooking. Leave the skins on, and boil until tender in salted water. Drain potatoes, return to cooking pot, and mash. (Or place leftover mashed potatoes into a large mixing bowl and mash until softened.)

Add softened leeks and garlic, crumbled goat cheese, egg, rosemary, 2 T. flour to potatoes and mix well.

If the mixture is wet and sticky, add enough flour until a ball of potatoes holds together and is not sticking to your hands.

Take 1/2 cup of potatoes into your hand and make a ball. Gently press the potato ball into a flattened disk about an inch thick. Use your hand to smooth the edges of the potato cake and help keep it together. As you complete each pancake, put it on waxed paper so that they are easy to transfer to the skillet.

Coat the bottom of a skillet with olive oil and heat. Place the potato pancakes in the hot oil and cook until golden brown on each side.

Can be served with a dollop of sour cream or Greek-style yogurt with chopped fresh chives, as well as grated fresh Parmesan-Reggiano