Recipe courtesy of Food Network Kitchen
Yield:
8 pancakes
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Pancake Rolls

Recipe courtesy of Lyndsay Timpson|Peter Ransom

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

German Potato Salad

Recipe courtesy of Mary Nolan

Herb Potato Salad

Recipe courtesy of Ina Garten

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking