I modified a recipe from the Sunday New York Times, reducing the fat by frying these in a nonstick ScanPan with just a little oil instead of in a 10" skillet half filled with oil. I also left out the eggs.
I got so excited about eating these that I forgot to take a picture when they were first made - these are the next day leftovers. Buy small organic new red potatoes no bigger than about 1 1/2" in diameter. The NYT recipe also suggested peeling the potatoes but I think the skins are fine to eat. They help hold the potatoes together when you smash them. These made me smile.
Does not include added salt: