Mini Cheddar-Potato Pancakes

Heat olive oil or canola oil in a skillet over medium-high heat and drop soup spoon-full scoops of potato mixture into pan. Pat down with spatula and cook on first side until golden brown and crispy, then flip and cook until golden brown on the second side. You can sprinkle extra grated cheddar on top just before serving, if you like a lot of cheddar!

Serve on a platter with a bowl of the red onion jam mixture in the middle for dipping.

* The Red Onion Jam recipe is on the Lamorinda Weekly website, www.lamorindaweekly.com in the Dec. 3 archive or on the "food" tab at the top of the page.



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