| 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 nonstick 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 |
Reviews
Easy and Delicious.
Extremely easy and delicious. I did add a bit of onion powder and a side of sour cream, yum!!
So easy to make and so delicious. I added a little grated onion for extra flavor however.
They were wonderful for my picky family. They were a little greasy. Next time I will not use as much oil.
I was looking for a good pancake recipe. This one is much closer than the hash brown patties that I have seen so far. They had an excellent taste and the eggs held them together well.
This is crazy! This is just how my Mother made them when I was a kid. My 14 year old son loves these. VERY easy to make. Try using a food processor to shred the potato.
just like my mother made years ago