Crispy Scallion Potato Pancakes

Scallion and Parmesan Potato Pancakes

I’m a morning person who really enjoys breakfast, and when I have it I usually have it on the sweet side. Whether it’s pancakes with maple syrup, cereal with blueberries, or a strawberry smoothie, I love a fruity, flavorful morning meal. However, sometimes I like to change it up with something savory, like a vegetable frittata, sausage muffins, or these crispy scallion potato pancakes!

Potato Pancakes

These savory pancakes are so simple and quick, and they’re as delicious with a dollop of sour cream as they are with a plate of eggs and bacon. To serve four people, just peel and grate about four potatoes and mix with an egg white, scallions, salt and pepper. Place them in a hot pan with some oil, and press down firmly to get them golden brown and crispy. Once they’re done cooking, you can serve them as is or cut them into wedges for easy eating. These little hot cakes are so scrumptious with sour cream or, since they taste similar to hash browns, ketchup.

Enjoy the rest of your quick morning breakfasts this week, but take the time to try these some slow weekend morning. You and whomever else is lucky enough to eat these with you will be very happy  you made them!

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PrintPrint Recipe

Crispy Scallion Potato Pancakes

Yield: Makes about 4 servings


2 pounds baking potatoes

4 scallions, both white and green parts, finely chopped

1 egg white

1/2 teaspoon kosher 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 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.



35 Responses to “Crispy Scallion Potato Pancakes”

  1. #
    warmvanillasugar — March 16, 2011 @ 11:13 am

    These look so tasty! Potato pancaked make me so happy. Great recipe!

  2. #
    Sylvie @ Gourmande in the Kitchen — March 16, 2011 @ 11:46 am

    I’m a sweet breakfast type of person most of the time but I would never turn down a crispy potato pancake!

  3. #
    Karen — March 16, 2011 @ 12:19 pm

    Mmmm, these would be great as part of a lazy Sunday brunch. Great photos, Georgina! Speaking of which, your chocolate pie looks fabulous. :-)

  4. #
    Jenn — March 16, 2011 @ 1:24 pm

    Those look lovely, Georgia! I’ve love potato pancakes. What’s silly is I’ve only had them at dinner time, never for breakfast!

  5. #
    Lindsey @DandyDishes — March 16, 2011 @ 1:58 pm

    Ahhh, I’m going on week 2 of no carbs and these are definitely not helping! I make a similar pancake out of shredded zucchini but it doesn’t compare to the starchy goodness of potatoes. I’ll have to make these for my cheat day on Saturday :) As always, gorgeous photos!

  6. #
    Katie @ This Chick Cooks — March 16, 2011 @ 2:08 pm

    These look great. It is funny that you posted these because I also made some for the first time last week.

  7. #
    Nourhan @ Miss Anthropist's Kitchen — March 16, 2011 @ 3:34 pm

    I love how vibrant all your photos are! This recipe looks too good to be true :D

  8. #
    Angie's Recipes — March 16, 2011 @ 5:06 pm

    I am a morning person too, but my breakfast is usually toast with tea. Those savoury scallion pancakes look wonderful.

  9. #
    Emily — March 16, 2011 @ 7:36 pm

    Georgia, these sound heavenly! I might make them for dinner and pair them with a salad. Yum!

  10. #
    Christina — March 16, 2011 @ 8:29 pm

    These look so good! I love how crispy they are. I too like a sweet breakfast and enjoy cereal with fruit or blueberry pancakes on the weekends.

  11. #
    Dana @MyCherryPie — March 16, 2011 @ 9:52 pm

    I love my sweet breakfasts too, but I want to try these. I know my bf would love them!
    Thanks for the recipe!

  12. #
    Pam — March 16, 2011 @ 10:25 pm

    I love breakfast and these potato pancakes would make me so happy!

  13. #
    Melissa @IWasBornToCook — March 17, 2011 @ 1:27 am

    These look SO good. Nice and light, but really tasty…you can just tell!

  14. #
    Victor — March 17, 2011 @ 2:36 am

    Potato fritters are my favorite. Great for breakfast. I also bookmark this recipe. Didn’t have to make your tandoori chicken yet, it is still on my to-do list :)

  15. #
    Cake Duchess — March 17, 2011 @ 3:20 am

    Georgia-These look delicious!I never had them for breakfast. My mom makes delicious latkes…yours look fantastic!!!!

  16. #
    thecompletecookbook — March 17, 2011 @ 6:56 am

    My hubby and I could eat this for breakfast, lunch and dinner!
    :-) Mandy

  17. #
    Connie @ its the cookie monster! — March 17, 2011 @ 8:48 am

    im so glad i stumbled upon your blog!! i love how clean and fresh your blog is, lovely pictures too btw :)

  18. #
    savoringeverybite — March 17, 2011 @ 3:54 pm

    These look so pretty and yummy! I like to have breakfast food for dinner and this would be perfect! The yellow makes me think of Spring!

  19. #
    Stephanie — March 17, 2011 @ 8:39 pm

    I’m a breakfast FANATIC. I usually dig stuff on the sweeter side too though, which probably isn’t a very good thing. These potato pancakes look great though, I bet they could convert me!

  20. #
    Shanon — March 17, 2011 @ 9:42 pm

    Ooh ooh ooh! I always have leftover scallions, and besides a nice little garnish to have on hand, I am always looking for recipes that include it as a main part of the recipe. I will definitely be trying these. Thanks, Georgia! I love the rose, too. How beautiful.

  21. #
    marla — March 18, 2011 @ 2:46 am

    Georgia, I would enjoy these potato pancakes any time of day. They are the perfect way to start the day, though I wish I had them now for dinner :)

  22. #
    Prerna@IndianSimmer — March 18, 2011 @ 4:12 am

    I have to either be blind or a big idiot for not finding your blog before today! :-)
    LOVE it! I promise I am coming back again and yet again!!

  23. #
    Lauren's Latest — March 19, 2011 @ 3:54 am

    I love potato cakes! These look divine! :)

  24. #
    Kerstin — March 19, 2011 @ 3:58 pm

    These sound so addicting and perfect for any time of day :) Your photos are so gorgeous too! I’m looking forward to checking out your blog more!

  25. #
    oneordinaryday — March 21, 2011 @ 1:11 pm

    Georgia, these look delicious! I would love that savory start to my day.

  26. #
    A Canadian Foodie — March 21, 2011 @ 3:33 pm

    Beautiful potato cakes! YUM!!! Love them! Beautiful photos and the recipe looks a little different than mine, so I will definitely give it a whirl!

  27. #
    Val — March 22, 2011 @ 9:13 pm

    Georgia…..You are a girl after my own heart!!

  28. #
    Dillon — March 24, 2011 @ 6:02 am

    Brilliant! I’ll make some with smoked salmon, be trying this soon :) Thanks for sharing

  29. #
    bellyquestions — March 25, 2011 @ 8:33 pm

    These look great! I can’t wait to try the recipe!

  30. #
    Luiz Claudio — April 20, 2011 @ 2:47 am

    Very interesting Georgia. In Brazil we made this recipe too. Its a dish very delicious. Congratulations!
    I loved your blog; so, I’m a follower now. I invite you to know my blog, if you like this, enjoy it:

    Kisses from Brazil!

  31. #
    Anonymous — October 3, 2012 @ 6:22 pm

    The step to cook the other side of the potato pancake has been left out. Check out the Tyler Florence version – it cooks both sides

  32. #
    Georgia | The Comfort of Cooking — October 4, 2012 @ 3:49 am

    The recipe clearly states to cook the potato pancakes 5 minutes per side.

  33. #
    Anonymous — December 19, 2012 @ 8:02 am

    thanks for sharing.

  34. #
    Anonymous — December 27, 2012 @ 2:59 pm

    so easy…these were so good, i added 1/4 c Parmesan cheese to the recipe….my Husband loved them….i will make them again & again

  35. #
    tootie — May 31, 2013 @ 11:10 pm

    I use frozen hashbrowns. just thaw and work just as good less work.

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