Potato Cakes

I have never understood why "leftovers" have such a bad reputation, unless what they are leftover from, was not very good to begin with. I love having leftovers and plan to have leftovers. We really enjoy taking our lunch, comprised of leftovers, to work and are thankful for homemade food as we watch coworkers eat frozen dinners and fast food. I often enjoy food I have cooked, more the next day after taking a step back from it. I have been bolstered through more than one bad day, knowing that a half pan of lasagna or some other home cooked goodness was waiting at home for my exhausted arrival. And, leftovers can be reinvented which is fun!

Potato Pancakes
2 cups cold, leftover mashed potatoes
2 eggs
6 scallions, sliced
1/4 - 1/2 cup self-rising cornmeal
Olive oil

In a medium mixing bowl, beat the eggs lightly. Add the cold potatoes and mix completely with the eggs, then the scallions. Stir in 1/4 cup cornmeal and depending on how thick your potatoes were to begin with, up to another 1/4 cup cornmeal, to make a thick batter. Drop by large spoonfuls into a hot skillet which has been lightly coated in olive oil. Cook until brown, then flip and cook the other side until brown and the cakes are heated through.