Cheesy Potato Cakes (16 servings) 8 servings instant mashed potatoes - cooked 2 eggs 1 and 1/2 cups flour 1/4 cup milk bundle of scallions (green onions) - finely chopped 1/2 red bell pepper - finely chopped 1 teaspoon garlic salt and pepper - to taste 1/2 package shredded Monterrey Jack cheese 1/2 package sun dried tomato or other flavored cheese Mix all ingredients together in large bowl, adding additional flour if needed to make batter into thick consistency. On griddle or skillet on medium heat, grease with butter and place large spoonfuls onto heated surface, spreading with back of spoon into something resembling a circle. Let first side brown and cook slowly, 3-4 mins at least before flipping. Serve warm. This recipe is also used in my all-in-one breakfast casserole. Butter works better than a grease when frying these, but olive oil is ok too. Just be sure to keep fire on low, and let it cook a little longer before flipping, otherwise they stick... a lot. Mr Breakfast would like to thank Equinuss for this recipe. Recipe number 2978. Submitted 1/20/2011.