Far less fussy than individual potato pancakes, this potato cake comes together in minutes. To serve, cut it into wedges and garnish with sour cream and applesauce if desired.
- One 16-ounce package frozen hash browns, thawed and squeezed dry, or 4 cups grated potato, squeezed dry
- 1/4 cup thinly sliced scallion
- 2 tablespoons flour
- 1 egg, lightly beaten
- 3 tablespoons vegetable oil
Combine potatoes, scallions, flour, egg and salt and pepper to taste in a bowl.
Heat oil in a nonstick skillet over medium heat until very hot. Add potatoes; flatten into an even layer. Cook underside for 5-8 minutes, or until golden brown. Slide pancake onto a plate; invert onto another plate. Add remaining tablespoon oil to skillet. Slide pancake, browned side up, back into skillet. Cook for 5 minutes more, or until golden brown and tender.
Cut potato cake into wedges and serve with sour cream and applesauce. Garnish with minced scallions.