Scallion Potato Pancakes

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  • Level: Easy
  • Yield: 8 pancakes
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3 tablespoons vegetable oil

1 egg, lightly beaten

4 russet potatoes, peeled and shredded

2 scallions, sliced




  1. 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.

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