| Level: | Easy |
| Yield: | 8 pancakes |
| Level: | Easy |
| Yield: | 8 pancakes |
Ingredients
- 3 tablespoons vegetable oil
- 1 egg, lightly beaten
- 4 russet potatoes, peeled and shredded
- 2 scallions, sliced
- Salt
- Pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 153 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 319 mg |
| Serving Size | 1 of 8 servings |
| Calories | 153 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 319 mg |
Reviews
Love these latkes! Using scallions gives a perfect onion taste without being overpowering like the white onion. I also like shredding the potatoes like a hash-brown. I recommend making these at the holidays or anytime! Serve with sour cream and apple sauce.