Latkes with Sour Cream-Mushroom Sauce

Ingredients

• 2 large russet potatoes, shredded (about 3 cups)
• 5 green onions, chopped (about 1/2 cup plus 2 tablespoons)
• 1/4 cup(s) all-purpose flour
• 1 10 3/4-ounce can(s) condensed cream of mushroom soup
• Vegetable oil
• 1 cup(s) sour cream

Preparation

1. • Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
2. • Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
3. • Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
4. • Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.