Potato-Scallion Pancakes

Photo:
Tod Dimmick










I made these with Powisset potatoes, scallions, and eggs. They are easy to make, and the result is crunchy, rich and tangy. The deep question here is whether these satisfying treats are better for breakfast, lunch, or dinner.

1 lb potatoes, scrubbed and sliced into sections small enough to fit in the food processor tube
3-4 large scallions, cleaned, white and about 2" of the green stalks
3-4 TB flour
1/4 tsp. ground thyme
1/4 tsp. freshly ground black pepper
salt to taste
2 eggs, whisked
Canola oil for frying

Run the potatoes and scallions through a food processor equipped with a shredding blade. Dump the potato mixture into a bowl, and stir in the flour, thyme, pepper, and salt. Then mix in the eggs.

Heat the oil in a large heavy skillet over medium-high heat. Use a large spoon (like a soup spoon) to scoop about 1/4 cup of the mixture for each pancake. Place in the skillet, and press into rough shape with the back of the spoon. Cook for about 5 minutes or until bottom is browned and crisp. Flip, and cook for another 5 minutes.

These are delicious plain, or (indulgent alert) with butter or sour cream.

Tip: Cook these immediately, because after a few minutes the potatoes will begin to brown.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes