Leek Potato Pancakes

 1/2 lb russet potatoes, peeled adn qurtered (about 1 large)

2 lbs medium leeks (white portion only), thinly sliced

 4 large eggs, lightly beaten

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/4 cup canola oil, divided

6 Tbsp sour cream

1.  Place potato quarters in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes.  Drain.

2.  Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper.  Cover and refrigerate for 1 hour.

3.  Heat 1 Tbsp oil in a large cast-iron or other heavy skillet ovver medium heat.  Drop batter by 1/4 cupfuls into oil.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Drain on paper towels.  Serve with sour cream.

Serves 6