Potato Pancakes With Chive Yogurt Cheese Recipe

Name: Potato Pancakes With Chive Yogurt Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yogurt cheese:; 2 cups plain low-fat yogurt; 1/3 cup chopped fresh chives; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Potato Pancakes:; 6 cups shredded baking potato (about 2 pounds); 1 cup grated fresh onion; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 large eggs; 2 1/2 tablespoons vegetable oil, divided

Servings: persons

Yogurt cheese:
2 cups plain low-fat yogurt
1/3 cup chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Potato Pancakes:
6 cups shredded baking potato (about 2 pounds)
1 cup grated fresh onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 1/2 tablespoons vegetable oil, divided

1
To prepare yogurt cheese, place a colander or sieve in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over the outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a bowl, and discard liquid. Stir in chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate.
2
To prepare potato pancakes, spread the potato and onion between several layers of paper towels; let stand 15 minutes or until barely moist, pressing occasionally. Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and eggs in a large bowl. Stir in potato and onion.
3
Heat about 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Serve the pancakes with yogurt cheese.
4
Note: To freeze, let cooked pancakes cool completely. Stack in an airtight container between layers of wax paper, and freeze for up to 2 months. To reheat, place on a baking sheet. Bake at 350u00b0 for 15 minutes.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Yogurt cheese:, 2 cups plain low-fat yogurt, 1/3 cup chopped fresh chives, 1/4 teaspoon salt, and more.

Yes, Potato Pancakes With Chive Yogurt Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Pancakes With Chive Yogurt Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions