Makes about 28
¼ cup virgin olive oil
2 pounds Idaho or baking potatoes, about 4 or 5
5 whole scallions, ends trimmed and minced (about 1 cup) OR 1 ½ medium-size red onions (If no red, use yellow.)
5 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup sour cream and/or applesauce for serving
1. Preheat the oven to 450 degrees. Brush two baking sheets liberally with the olive oil, reserving a tablespoon for the batter. Using a hand grater or with the shredding blade of the food processor, grate the potatoes and
transfer them to a large mixing bowl. Add the minced scallions (or onion), flour, salt, and pepper. Mix with a wooden spoon or a rubber spatula. Add the egg, egg white, and the reserved tablespoon of the oil and stir to mix.
2. Drop the batter by tablespoons onto the oiled cookie sheets. Press lightly to flatten and form a circular pancake, about 3 inches in diameter. Bake for 10 to 12 minutes, until golden brown on the bottom. Using a spatula, flip the pancakes over and flatten with a spatula. Bake another 5 -6 minutes or until golden brown. Let the pancakes cool on a cooling rack and arrange, browned-side up on a serving pl the side.
© Copyright Nina Simonds 2010