F3 presents...Potato pancakes

And by that one does not mean aloo parathas (ha ha soooo funny. Shuddup you).

Time Required:
Preparation: 5 minutes
Cooking: 5 minutes (each)

Keep ready (in order of appearance):
Potatoes, peeled and roughly grated
Spring onions, chopped
Grated cheese of choice
Salt, pepper, oregano, chives
Egg (optional - one per three pancakes)
Flour
Oil

Then:
Squeeze out all the water from the potatoes as is possible. Mix in the spring onion, cheese, and seasoning. Mix in the egg if you're using it, else add some flour and mix properly. Then take lumps of the mixture, pat into rough round pancakes (or square, or triangular, or whatever), coat with flour, and shallow fry on medium-heat till browned.

Serve hot.

Why you should try this:
It's insanely easy to make, yet wonderfully filling, and feels slightly exotic. It is also remarkably adaptable - works for breakfast, evening snack, a side-dish, or even as a meal in itself. You can make it as thick or light as the situation demands, and it goes well even

The variations are endless - you can mix in tomatoes, mushrooms, shallots, coriander, fresh basil, peppers, cook a plain omelette around it. Or, if you were JAP, add sausages and salami and whoknows what other animal parts. However, regular onions don't quite go with this, as the pancakes take ages to cook.

Focus on:
1) Selecting a 'dry' potato, preferably a good baking variety, like Maris Piper. New or white potatoes are to be avoided.
2) Don't use too much oil, and let the pancake cook through properly. You do not want to be eating raw potatoes.
3) Keeping a light covering of flour. Think puff, not pie.