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      Title: Jalapeno Potato Cakes
 Categories: hot, side dish, vegetables, potatoes
      Yield: 6 servings

      5    boiled potatoes
      4 tb jalapeno peppers; chopped
      2    eggs
      1    ground black pepper
      1    salt
      1    oil of choice
      1    caviar, optional

  Julienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl,   
  fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake 
  (in oil of choice) until golden brown. Serve with flavored or non-flavored 
  sour cream and top with caviar.                                            

  Contributor:  Roy Olsen, from Chile Pepper Magazine
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