Potato pancakes (cook's choice)

Yield: 4 Servings

Measure Ingredient
4 russet potatoes, -- peeled
2 scallions, -- sliced
1 egg, -- lightly beaten
Date: Sun, 20 Oct 1996 18:10:08

3 TB vegetable oil

: and shredded

2 TB chopped parsley

: Salt and pepper

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. Serve immediately.

Yield: 8 pancakes

Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1218 ~0400

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