Scallion Potato Pancakes
- Level: Easy
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 153
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 319
Ingredients
3 tablespoons vegetable oil
1 egg, lightly beaten
4 russet potatoes, peeled and shredded
2 scallions, sliced
Salt
Pepper
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.