Scallion Potato Cake

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.