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Welcome! Looking for a recipe?

Breakfast Pancakes and French Toast Potatoes Sides

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!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Crispy Scallion Potato Pancakes

Yield: Makes about 4 servings

Ingredients:

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

Directions:

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.

Enjoy!

Adapted from Tyler Florence via FoodandWine.com

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37 Comments

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Comments

  1. warmvanillasugar says

    March 16, 2011 at 11:13 am

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

  2. Sylvie @ Gourmande in the Kitchen says

    March 16, 2011 at 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 says

    March 16, 2011 at 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 says

    March 16, 2011 at 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 says

    March 16, 2011 at 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 says

    March 16, 2011 at 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 says

    March 16, 2011 at 3:34 pm

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

  8. Angie's Recipes says

    March 16, 2011 at 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 says

    March 16, 2011 at 7:36 pm

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

  10. Christina says

    March 16, 2011 at 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 says

    March 16, 2011 at 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 says

    March 16, 2011 at 10:25 pm

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

  13. Melissa @IWasBornToCook says

    March 17, 2011 at 1:27 am

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

  14. Victor says

    March 17, 2011 at 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 says

    March 17, 2011 at 3:20 am

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

  16. thecompletecookbook says

    March 17, 2011 at 6:56 am

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

  17. Connie @ its the cookie monster! says

    March 17, 2011 at 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 says

    March 17, 2011 at 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 says

    March 17, 2011 at 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 says

    March 17, 2011 at 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 says

    March 18, 2011 at 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 says

    March 18, 2011 at 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 says

    March 19, 2011 at 3:54 am

    I love potato cakes! These look divine! :)

  24. Kerstin says

    March 19, 2011 at 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 says

    March 21, 2011 at 1:11 pm

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

  26. A Canadian Foodie says

    March 21, 2011 at 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!
    :)
    Valerie

  27. Val says

    March 22, 2011 at 9:13 pm

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

  28. Dillon says

    March 24, 2011 at 6:02 am

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

  29. bellyquestions says

    March 25, 2011 at 8:33 pm

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

  30. Luiz Claudio says

    April 20, 2011 at 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: http://kibe-cozinhandocomamigos.blogspot.com/

    Kisses from Brazil!

  31. Anonymous says

    October 3, 2012 at 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 says

    October 4, 2012 at 3:49 am

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

  33. Anonymous says

    December 19, 2012 at 8:02 am

    thanks for sharing.

  34. Anonymous says

    December 27, 2012 at 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 says

    May 31, 2013 at 11:10 pm

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

  36. Treetop says

    October 5, 2015 at 8:26 pm

    Easy simple and delicious recipe!
    Yet just one question, it’s hard to keep the potato in its original white creamy color, instead they all turned reddish after I scraped them into shreds, so they all turned out dark after I cooked them.

    What’s the trick to keep the potatoes look nice and white like the picture in the recipe…? Thank you!

  37. Jacquelynn says

    September 28, 2017 at 7:55 pm

    Hey there, You have done a fantastic job. I’ll certainly digg it and personally suggest to my friends. I am sure they’ll be benefited from this website.

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Welcome to The Comfort Kitchen. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh, frugal and family friendly. Thanks for visiting! (read more)

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