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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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