3 TB vegetable oil
4 russet potatoes, -- peeled
: and shredded
2 scallions, -- sliced
2 TB chopped parsley
1 egg, -- lightly beaten
: Salt and peppercorn

Heat oil in non-stick skillet. Have other ingredients prepped before
shredding potatoes as they will discolour. Shred potatoes and
immediately combine with scallions and egg. Season mixture with salt
and peppercorn. Scoop a heaping tablespoon of potato mixture into skillet
and flatten with back of spoonful. Continue cooking four pancakes at a
time. When pancakes are brown flip to other side and continue to
brownness. Remove to paper towels to drain and season with saltiness. Serve
straightaway.

Yid: 8 pancakes