3 cups "left over" low sodium mashed potatoes
(Hopefully when you make mash potatoes you've been using low sodium brands (or fresh which is even better) which are most of them, they average 25mg. of sodium per serving. When you make your mashed potatoes make sure you use an unsalted margarine or butter and salt substitute instead of regular salt. This will keep your sodium levels way down on mashed potatoes.
1 cup (mixed) chopped peppers , green onions, onions, or whatever you like.
1 large egg
2-3 Tbs. No sodium flour
1/4 tsp salt substitute & ground pepper
cooking spray or 1Tbs. of olive oil.
Oil or spray a non-stick skillet and heat to a medium - high heat. Mix all your ingredients together (except the oil which is for the pan, but you knew that right!) and blend together well. When pan is hot spoon pancake size spoons of your "pancake" batter and cook until the edges begin to turn brown. Flip and cook the other side till golden brown.
