"Far less fussy than individual potato pancakes, this potato cake comes together in minutes. To serve, cut it into wedges and garnish with sour cream and applesauce, if desired...."
INGREDIENTS
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One 16-ounce package frozen hash browns, thawed and squeezed dry, or 4 cups grated potato, squeezed dry
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1/4 cup thinly sliced scallion
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2 tablespoons flour
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1 egg, lightly beaten
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3 tablespoons vegetable oil