In a large bowl mix together the eggs, scallions, flour, salt and pepper. Add the potatoes and stir to combine thoroughly.
In a large skillet over medium high heat melt one tablespoon of the butter, and swirl the pan to distribute it evenly. Drop the potato mixture by spoonfuls into the pan making sure not to crowd them.
Cook for about 4 minutes on each side, adjusting the heat as necessary so the potatoes brown nicely as they cook through but do not burn. Remove the potato pancakes to paper towels to drain.
Repeat with the remaining butter and potato mixture until all of the pancakes are cooked.
Serve the pancakes on a serving platter with an assortment of toppings and sauces for everyone to pick and choose from.
Sour Cream Toppings:
- Spiced Orange Sour Cream
Mix ½ cup sour cream with 1 tablespoon orange juice, ½ teaspoon ground cumin, and season to taste with salt and pepper.
- Avocado Sour Cream
Mash or puree ½ avocado and mix with ½ cup sour cream. Season with salt and pepper.
- Jalapeno Scallion Sour Cream
Mix ½ cup sour cream with 2 tablespoons minced scallion, 1 teaspoon finely minced jalapeno, pinch cayenne pepper and salt and pepper to taste.
- The Sour Cream Toppings can be made up to a day ahead of time and stored/covered in the fridge
- The potato pancakes can be made up to a day ahead and stored, well wrapped, in the fridge. Reheat them in a preheated 400° oven for 5 to 7 minutes to warm up and re-crisp.
- Other fun and unexpected toppings for potato pancakes include fruit salsas, such as Tropical Fruit Salsa or Pineapple Mint Jalapeno Salsa.