In a sauté pan over medium heat, heat first amount of oil and sauté scallions until fragrant. Season with salt and pepper.
Wrap potatoes in a double layer of cheesecloth and squeeze out as much excess liquid as possible.
In a bowl, combine potatoes, parmesan, Cholula®, and sauted scallion. Mix well to combine. Hold refrigerated for service.
Service
Set griddle to medium-high. For each serving, oil griddle 1/2 tablespoon oil. Place 3 level #20 scoops of potatoes separately down on hot griddle. Flatten to 3/8" with spatula.
Cook on both sides until golden brown and fully cooked on the inside. Garnish with 1/2 teaspoon parsley and serve hot.
CHEF’s TIP!
Serve these with any breakfast or as a platform for shredded meats generously seasoned with Cholula® Sauces.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!