Ingredients:
1/2 Lb of potatoes, shredded
2 scallions, chopped
2 Tbs of flower
1 egg
salt and pepper
Corn oil for sauteing
Methods:
Combine potatoes, scallions, egg, flower, salt and pepper in a bowl.
Place a skillet on medium heat. Add enough corn oil to cover all surfaces. Add one quarter cup of the mixture in the middle of skillet and using a spatula spread it into a pancake shape. Cook for 2 minutes on each side or until it is golden brown.
For those who may have allergic reaction to raw or part cooked potatoes, precook the potatoes by boiling them before shredding.
Enjoy!