2 c. leftover mashed potatoes
2 eggs, well beaten
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

In a large mixing bowl, combine potatoes, eggs, onion and celery. Mix together flour, baking powder and salt. Stir into potato mixture and add milk; blend well.

In a large greased hot skillet over medium heat, drop heaping round tablespoons of batter. Use the back of spoon to flatten slightly. Brown on both sides, adding oil as needed, about 1 teaspoon at a time. Drain on paper towel. Serve with sour cream and crisp crumbled bacon.

Makes about 12 to 15.