Potato Pancakes with Scallions
1 box instant hash brown potatoes 1 egg, beaten 1 Tablespoon flour salt and pepper to taste 3 scallions, chopped
In a large bowl stir the beaten egg with the rehydrated hash browns to coat. Add the flour, salt, pepper and scallions and mix well until the ingredients are evenly distributed. Pour enough oil into your pan to just cover the bottom and heat over medium high heat until the oil starts to shimmer. A cast iron skillet works best for me at home but an electric skillet on the picnic table both gets me out of the RV kitchen and out into the fresh air. If the oil is not hot enough the pancakes soak up more. Drop potato mixture by large spoonfuls into the pan and smash down to a fairly thin pancake. Cook about 3-4 minutes until golden brown on the bottom then flip. Cook another 3-4 minutes and place on the plate. Pat with a paper towel to remove excess oil.
For a more traditional old world flavor serve with a little sour cream or apple sauce on the side.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.