3 tb Vegetable oil
4 Russet potatoes,; peeled and
-shredded
2 Scallions,; sliced
2 tb Chopped parsley
1 Egg,; lightly beaten
Salt and pepper
Heat oil in non-stick skillet. Have other ingredients prepped before
shredding potatoes as they will discolor. Shred potatoes and immediately
combine with scallions and egg. Season mixture with salt and pepper. Scoop
a heaping tablespoon of potato mixture into skillet and flatten with back
of spoon. Continue cooking four pancakes at a time. When pancakes are brown
flip to other side and continue to brown. Remove to paper towels to drain
and season with salt. Serve immediately.
Yield: 8 pancakes
Yields
1 Servings