Potato cakes with chard

Chard and Potato Pancakes
Makes 4 medium-sized pancakes, enough for a hearty breakfast for two.

4 leaves swiss chard, washed and chopped into small pieces
1 clove garlic, minced
1 generous cup mashed potato
1 egg, beaten
Tablespoon of feta cheese (I used some type of Bulgarian feta from Whole Foods)
salt and pepper to taste

Heat a bit of olive oil in skillet over medium high heat. Add garlic, saute for a few seconds. Then add chard and cook, stirring often, until wilted and cooked, 4-5 minutes. Set chard aside and let cool slightly.

In medium bowl, beat egg, then mix in mashed potato and crumbled feta, adding chard mixture last. When mixed well, heat same skillet over medium high, add a little oil. When oil is heated, add potato mixture in dollops to form four cakes (work quickly). Cook about 3 minutes to a side (don't over-peek!) until crispy and brown; flip and finish when browned all over.

Serve with applesauce and sour cream, if you like. I threw these together this morning and we ate them with toasted buttered bagel halves.