One 16-ounce package frozen hash browns, thawed and squeezed dry, or 4 cups grated potato, squeezed dry
1/3 cup thinly sliced scallions
2 tablespoons flour
1/8 teaspoon garlic salt
Freshly ground black pepper
1 extra-large egg, lightly beaten
3 tablespoons vegetable oil, divided
Combine potatoes, scallions, flour, garlic salt, pepper, and egg in a large mixing bowl.
Heat 2 tablespoons of the oil in a nonstick skillet over medium heat until hot, but not smoking. Add potatoes, spread to the edges, and flatten into an even layer. Cook 8 minutes, or until golden brown. Slide pancake onto a plate, top that with another similarly sized plate, and flip it over.
Add the remaining tablespoon of oil to skillet. Slide pancake, browned side up, back into skillet. Cook for 5 minutes more, or until golden brown and crispy at the edges.
Cut potato cake into wedges and serve with additional scallions, sour cream, and applesauce.
http://pattietierney.blogspot.com/2015/10/scallion-potato-cake.html