Leek Potato Pancakes

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes.

Drain.

Transfer potatoes to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Stir in leeks. Cover and refrigerate for 1 hour.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed.

Drain on paper towels.

Serve with sour cream.