Parmesan Encrusted Potato Salad Pancakes

Makes approximately 4-6 cakes. (This recipe depends on the amount of leftovers that you have.)

Coat a non stick skillet with olive oil and preheat on medium high.

Add approximately 2 tablespoons of parmesan to the leftover potato salad and mash with a potato masher or fork; some small pieces left whole are perfectly fine. Do not whip the potatoes or you risk the chance of creating moisture, which will cause your pancakes not to form or hold together as well.

Form small round cakes in your hand approximately 4″ in diameter, roughly the size of a hamburger patty.

Layer a square or rectangle baking dish with half of the parmesan cheese and press the potatoes cakes firmly in the cheese to throughly coat the bottom of the cakes.

Liberally coat the tops of the cakes with the remaining parmesan cheese.

Gingerly transfer the parmesan-encrusted potato cakes to the preheated skillet and sear on both sides approximately 4 minutes or until golden brown. Be careful when you flip the cakes because they are delicate.

Serve warm and enjoy!