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Peel and quarter potatoes. Boil in stock pot for 20 minutes or until
soft but not mushy. Drain and cool. Grate potatoes into coarse
strips with grater or grating blade of food processor.
Form potato mixture into 2 or 3 pancake shaped patties. Place in
non-stick skillet and preheated over medium-high heat. Flatten
potatoes into thin pancake shape. Flip once, when one side browns.
Optional- Mix in 4 chopped green onions and 1/2 tsp garlic powder
before cooking for crunchy browns.
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