Potato and Scallion Latkes:
    1 1/2 lb. potatoes
    1 cup shredded green onions
    2 t mustard seeds
    1 t salt
    2 eggs, lightly beaten
    2 T all purpose flour
    2-3 t peanut oil
Coarsely grate potatoes, squeeze out as much liquid as possible, and place in large bowl. Stir in scallions, mustard seed and salt. Stir in eggs and flour until evenly distributed. Heat a little of the oil in a nonstick skillet over medium heat. Drop 3 separate tablespoons of potato mixture and flatten each with spatula to form small pancakes about 4 inches across. Fry each side about 2-3 minutes until golden. Drain on paper towels; keep warm.
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