Check the seasoning before you actually cook the pancakes because potatoes sometimes needs plenty of salt, but other factors is the saltiness of your brand of cheese.
4 or 5 Russet Potatoes
1/2 c extra sharp cheddar cheese
1 beaten egg
1/2 T minced shallot
2 t olive oil
1 1/2 t minced fresh parsley
1 t salt
1/4 t minced garlic
1/8 t black pepper
1/8 t dried and minced rosemary
Mashed potato base
Washed, peel and rinse potatoes. Cut into cubes. Add to large pot and cover with water. Bring potatoes to a boil, reduce heat and cook until done, about 20 minutes. You’ll know they’re done because they will Pierce easy with a folk. Drain well and add to large bowl. Mash with folk or potato masher. Measure out amount needed for this recipe. Amounts vary because potato size varies.
In a big bowl add everything but oil. Mix well. Form 8 patties of desired thickness. Get a non-stick pan over medium heat. Add a little bit of the oil and let that get hot. Add 2 patties at a time to the pan, this step makes flipping a breeze. Cook on one side 2-3 minutes, flip with spatula and cook on the other side until golden brown and crispy. Remove to a paper towel lined plate. Repeat with other six patties. Serve right away. Enjoy.