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

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Recipe courtesy of Anne Burrell

Salmon Scallion Potato Pancakes

Recipe courtesy of Sandra Lee

Potato Pancakes

Recipe courtesy of Anne Burrell

Parmesan Potato Pancake

Recipe courtesy of Giada De Laurentiis

Potato Pancakes with Smoked Salmon

Recipe courtesy of Jil La Marca|Bonnie Stoilkovich

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.