Mushroom Potato Latkes

Filling:

1 cup fresh cleaned mushrooms

3 scallions

1 garlic clove

¼ tsp salt

Fresh ground pepper

1 egg

5 medium potatoes

½ stick butter or margarine

¼ to 1/2 cup bread crumbs

Peel and cut potatoes int o quarters and boil in salted water till soft.

Slice scallions (including tops) and mince garlic cloves.

Saute in butter or margarine about 5 minutes on low heat.

Slice mushrooms and add to scallions and garlic mixture.

Continue cooking until mushrooms become soft.

Add salt and pepper.

Remove from heat.

Drain and mash potatoes and add beaten egg.

Mix all ingredients until well combined.

Fill a large spoon with potato mixture. Form a patty and dredge in bread crumbs.

Melt oil or butter in a large skillet and allow it to become very hot.

Add latkes and fry until brown and crispy on both sides.

Drain on paper towel and serve hot.

*Note: Do not crowd pan with latkes. Cook a few at a time so they become very crisp.

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