Potato Pancakes

• 2 whole Russset Potatoes, Peeled And Shredded
• 1/2 whole Onion Shredded
• 2 whole Eggs
• 1/3 cups Bread Crumbs
• 1/2 Tablespoons Diced Green Scallions
• Vegetable Oil, For Frying Pancakes

1. After peeling and grating potatoes and onions, mix together in a mixing bowl. Take the mixture and roll it up in a double layer cotton dishtowel and squeeze out as much moisture as possible. Then mix the potato mixture with eggs, bread crumbs and scallions until combined.
2. In a large frying pan, heat approximately 1/4 inch of vegetable oil until hot.
3. With your hands, form a golfball-sized round of the potato mixture. Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon. Cook each side approximately 2-3 minutes, until golden brown. Transfer to a paper towel to drain.
4. Makes approximately 12 pancakes. Serve with sour cream if desired.

russset potatoes, onion, eggs, bread crumbs, green scallions, vegetable oil

Taken from tastykitchen.com/recipes/sidedishes/potato-pancakes/ (may not work)