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.
One 16-ounce package frozen hash browns, thawed and squeezed dry, or 4 cups grated potato, squeezed dry
1/4 cup thinly sliced scallion
2 tablespoons flour
1 egg, lightly beaten
3 tablespoons vegetable oil
Combine potatoes, scallions, flour, egg and salt and pepper to taste in a bowl.
Heat oil in a nonstick skillet over medium heat until very hot. Add potatoes; flatten into an even layer. Cook underside for 5-8 minutes, or until golden brown. Slide pancake onto a plate; invert onto another plate. Add remaining tablespoon oil to skillet. Slide pancake, browned side up, back into skillet. Cook for 5 minutes more, or until golden brown and tender.
Cut potato cake into wedges and serve with sour cream and applesauce. Garnish with minced scallions.