Crispy Scallion Potato Pancakes

Scallion and Parmesan Potato Pancakes

by Georgia

Featured Author 

The Comfort Of Cooking

I’m a morning person who really enjoys breakfast, and when I have it I usually have it on the sweet side. Whether it’s pancakes with maple syrup, cereal with blueberries, or a strawberry smoothie, I love a fruity, flavorful morning meal. However, sometimes I like to change it up with something savory, like a vegetable frittata, sausage muffins, or these crispy scallion potato pancakes!

Potato Pancakes

These savory pancakes are so simple and quick, and they’re as delicious with a dollop of sour cream as they are with a plate of eggs and bacon. To serve four people, just peel and grate about four potatoes and mix with an egg white, scallions, salt and pepper. Place them in a hot pan with some oil, and press down firmly to get them golden brown and crispy. Once they’re done cooking, you can serve them as is or cut them into wedges for easy eating. These little hot cakes are so scrumptious with sour cream or, since they taste similar to hash browns, ketchup.

Enjoy the rest of your quick morning breakfasts this week, but take the time to try these some slow weekend morning. You and whomever else is lucky enough to eat these with you will be very happy  you made them!

  • 2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
  • 4 scallions, both white and green parts, very finely chopped
  • 1 egg white
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil

 Directions

Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.

Set a 10-inch nonstick skillet over high heat. Add oil to skillet. Add the potato mixture to the skillets and press into firm cakes. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 5 minutes per side. Slide the cakes onto a work surface. Cut into wedges and serve.

Make Ahead

The potato cakes can be cooked up to 4 hours ahead. Just before serving, cut them into wedges and cook in a nonstick skillet over moderate heat for about 4 minutes per side

 Enjoy!

Source: The Comfort Of Cooking

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This entry was posted in Breakfast, Cuisine, Eating, Food, Pepper, Potato Pancakes, Potatoes, Recipes, Salt, Scallions, Scrambled Eggs. Bookmark the permalink.

15 Responses to Crispy Scallion Potato Pancakes

  1. Pingback: Meal Plan Monday | Living, Laughing, Loving

  2. lillagreca says:

    These gorgeous potato pancakes are calling my name! I’m definitely making these soon! 🙂

  3. Perfect Rosti’s and beautifully photographed.
    🙂 Mandy

  4. Thanks for stopping by my blog! So glad to have found yours! Always looking for good recipes. These sound delicious. I may try these with some wild onions.

  5. I agree with Martin, your pictures are wonderful! I’m a carb-head so these potato pancakes are speaking to me…I will try them out soon!

  6. martin says:

    I feel compelled to compliment you on your photography. We’ve yet to try any of your recipes yet (I keep sending them to my wife, but she hasn’t gotten the hint yet 🙂

    Anyhow, if your cooking is anything as good as your photography, I’m sure it’s fantastic. Your photos are very good. Well done!

  7. ismailthechef says:

    Nice Blog! Sausage muffins? I will definitely give those a try.

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