2 c. cold mashed potatoes
1 egg, slightly beaten
1/4 c. butter
1/2 c. flour for dredging
Salt & pepper to taste
1 sm. onion (optional)

Mix the potatoes, onion and egg together and form into 4 fat patties or 6 lean patties. Heat the butter in a skillet, dredge the patties in flour and saute until golden on one side. Flip and cook until the other side is golden brown, making sure the pancakes are heated thoroughly and the onion is soft.