REBECCA BARBER (Smyrna, Tennessee) remembers her Nanny, EVELYN BOSHERS (Nashville, Tennessee), as a very giving person, always helping those less fortunate. She used to say, “It only takes one person, so anyone can make a difference” and “Whatever you give will come back to you.” Nanny had such a big heart and helped so many people over the years. “She has instilled in me to be giving of my time and in any other way that I can offer myself. Nanny was also a great cook, and I have fond memories of sitting at the kitchen table watching her and, as I got older, being able to help. We had such great talks. As she got older she did not cook as much, but when she did . . . mmmm, mmmm! I’ll never forget those wonderful smells,” Becca adds. Nanny passed away in 1986.
2 cups mashed potatoes*
1 large egg, beaten lightly
6 tablespoons all-purpose flour
¼ cup grated onion
2 tablespoons chopped chives
Salt and black pepper to taste
1 tablespoon vegetable oil
1 In a large bowl combine the potatoes, egg, flour, onion, chives, salt, and pepper. Mix well.
2 In a large nonstick skillet, heat the oil over medium-high heat. Drop the potato mixture by large spoonfuls into the hot oil, and flatten each with the back of a spoon or spatula. Fry approximately 2 minutes or until golden brown on each side. Remove from the skillet and blot off any excess oil on paper towels before serving. Serve hot as a side dish with breakfast, lunch, or dinner.
MAKES 4 TO 6 SERVINGS.
* Leftover mashed potatoes are perfect for this recipe.