For Christine:

This is what those "potato cakes" look like. I don't really know what else to call them...? I steam some little ones (so it doesn't take as long) with their skins on and mash them up...add butter and salt and form patties...then put them in the fridge for about an hour, so they'll stay together better when turning. I cook them in a little olive oil til brown on both sides. Oh, these have fennel threads, but scallions are good to add too...or parsley! You can do it with any combination of leftover mashed potatoes or yams or carrots. Endless possibilities, I guess. No bagels any more for me since I'm gluten free now!