Potato Pancakes

Potato Pancakes

3 cups Shredded Potatoes

½ cup frozen Corn

1 cup Broccoli

1 cup grated Cheese

4 Eggs

1 tsp Thyme

1/2 tsp Salt

1/4 tsp Black Pepper

Butter

Chop broccoli into small thin pieces. Place the corn in a colander and run water over them until corn is thawed, drain well. Beat eggs and spices together in a large mixing bowl. Add the potatoes, corn, broccoli, and cheese to the eggs and mix well. Heat a large skillet and melt a small amount of butter in it. Scoop out about 1/4 cup of the potato mixture and flatten on the skillet like a pancake. Cook on each side for 3-4 minutes until golden brown. Continue cooking the pancakes in this manner until all of the potato mixture is gone. Top with sour cream and serve warm.

Note to keep the pancakes warm while I cook the rest I will heat the oven to 200 and place a large baking sheet in the oven. As I cook the pancakes I will place them on the baking sheet in the oven.