Mashed Potato and Cabbage Pancakes

1. 1

   To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head.

2. 2

   Core and place in a steamer above 1 inch of boiling water.

3. 3

   Steam 10 to 15 minutes, until tender when pierced with a knife or skewer.

4. 4

   Remove from the heat and allow to cool, then squeeze out water, and chop fine.

5. 5

   Mix with the potatoes in a large bowl.

6. 6

   Add the chives, baking powder, marjoram if using, salt, pepper, and flour.

7. 7

   Beat the eggs and stir in.

8. 8

   Begin heating a large heavy skillet over medium heat.

9. 9

   Heat the oven to 300 degrees.

10. 10

    Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan.

11. 11

    Gently flatten the mounds slightly with the back of a spoon or a spatula but dont worry if this is hard to do if they stick -- because when you flip them over you can flatten them into pancakes.

12. 12

    Brown on the first side about 2 or 3 minutes and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes.

13. 13

    Brown on the other side and remove to a baking sheet.

14. 14

    Continue with the remaining potato mixture, adding oil to the pan as necessary.

* Per serving · 4 servings · Values may vary.