Potato Pancakes

1 pound russet potatoes, peeled
2 tablesppons minced green onion
1 tablepoon all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

Shred potatoes into medium bowl. Squeeze out excess moisture.

Add green onion, flour, egg, salt and perpper; mix well.

Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin circles.

Cook until browned on bottom; turn and cook until potatoes are tender, about 10 minutes total cooking time.