- 3 tablespoons vegetable oil
- 1 egg, lightly beaten
- 4 russet potatoes, peeled and shredded
- 2 scallions, sliced
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.