Chinese Potato Pancakes
A recipe from the Sneaky Kitchen
1/2 lb or 2 medium potatoes
1 to 2 Tbsp olive oil plus some extra
1 small to medium onion, chopped fine
1-1/4 cup bok choy, finely chopped
1/2 t. salt
1 tsp. dried marjoram (or savory)
shake or two of black pepper (optional)
2 Tbsp flour
2 eggs 
Cooking spray

Cook potatoes until tender, drain well & mash dry. While potatoes are cooking, heat olive oil in skillet or wok over medium high heat. Add onion & sauté a minute or two, stirring frequently. Add chopped bok choy, salt, marjoram & pepper. Continue to sauté until bok choy is barely tender. If veggies start to brown or stick during this process, turn down heat. Add bok choy & flour to mashed potatoes & beat well. Add eggs & continue to beat.

Heat a non-stick skillet or griddle with a few drops of olive oil on medium heat. When hot, spread oil around & drop potatoes by tablespoonfuls. Brown to a deep golden color on one side. Spray with cooking spray & turn over, flattening each immediately into a pancake. Cook until the other side is also golden browned. Serve hot with ketchup, chili sauce, horseradish or soy sauce.