Makes about 4 servings
2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
4 scallions, both white and green parts, very finely chopped
1 egg white
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.
Set a 10-inch nonstick skillet over high heat. Add oil to skillet. Add the potato mixture to the skillets and press into firm cakes. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 5 minutes per side. Slide the cakes onto a work surface. Cut into wedges and serve.
The potato cakes can be cooked up to 4 hours ahead. Just before serving, cut them into wedges and cook in a nonstick skillet over moderate heat for about 4 minutes per side
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