Easy and savoury! After a few of these, I'm thinking about making moves to Idaho.
Approx. 2 pounds baking potatoes
2 scallions, both white and green parts, finely chopped
1 egg white
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
Peel potatoes and shred on the large holes of a box grater. 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 medium-sized nonstick skillet over high heat.
Add vegetable 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.
Serve with sour cream. Enjoy!