Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
From authentic German and Hungarian dishes to American classics like these Easy Cheesy Scalloped Potatoes, each recipe she cooked was her pride and joy. In our family she was known for certain dishes, like her Shortcut German Potato Salad and her Zucchini Bread, among others.
Twice-baked potatoes are one of my favorite side dishes when I want something a bit more spruced up than standard mashed potatoes, but without any extra work. Packed with sour cream, butter, green onions, and fresh herbs, this twice-baked potato recipe will soon become a favorite in your house as well!