Shredded Potato Pancake



Shredded Potato Pancake


Easy Chinese style potato pancake-crispy and savory.   Can be done within 15 minutes.



2 large russet potato, peeled
1 teaspoon salt
4 teaspoon pepper
1 bunch scallion, julienned (plus more for garnish if desired)
cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 egg for the potato mixture
¼ cup vegetable oil, plus more as needed


Step 1:    Using a food processor with a coarse grating disc or a regular box grater, shred the potatoes. Transfer to a bowl, and toss with salt, pepper, scallions, garlic,  soy sauce, rice vinegar, and 1 egg until thoroughly combined.



Step 2:    In a 12-inch skillet, heat the vegetable oil over medium hig heat. Divide the potatoes into eight portions, and add to the pan one at a time.

Use a spatula to press each into an even circle, and cook until the bottom is golden brown (5-8 minutes), shaking the pan frequently so the potatoes don’t stick and adding more oil as needed. Flip, and cook each of the potato cakes until the other side is golden brown.