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Add a photoServings: 1
Ingredients
- 3 Tbsp. Vegetable oil
- 4 x Russet potatoes,, peeled and shredded
- 2 x Scallions,, sliced
- 2 Tbsp. Minced parsley
- 1 x Egg,, lightly beaten
- Â Â Salt and 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 mix with salt and pepper. Scoop a heaping Tbsp. of potato mix 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 972g | |
| Calories 1108 | |
| Calories from Fat 407 | 37% |
| Total Fat 45.97g | 57% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 1.05g | |
| Cholesterol 186mg | 62% |
| Sodium 113mg | 5% |
| Potassium 3731mg | 107% |
| Total Carbs 156.87g | 42% |
| Dietary Fiber 12.1g | 40% |
| Sugars 6.35g | 4% |
| Protein 24.51g | 39% |
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