Potato Pancakes With Sour Cream & Chive Horseradish Sauce Recipe

Name: Potato Pancakes With Sour Cream & Chive Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POTATO PANCAKES:; 2 whole Large Baking Potatoes; 1 cup Onion, White Or Red Is Fine, Finely Chopped; 2 Tablespoons Lemon Juice; 2 cloves Garlic, Pressed; 2 teaspoons Salt; 1 whole Egg, Slightly Beaten; 1 teaspoon Fresh Ground Pepper; 2 Tablespoons Flour; 1/2 teaspoons Nutmeg; 5 Tablespoons Grated Parmesan Cheese; Additional Salt, To Taste; Oil, For Your Frying Pan; FOR THE DIPPING SAUCE:; 1 cup Sour Cream; 1 Tablespoon Freeze Dried Chives; 1/4 teaspoons Prepared Horseradish

Servings: persons

FOR THE POTATO PANCAKES:
2 whole Large Baking Potatoes
1 cup Onion, White Or Red Is Fine, Finely Chopped
2 Tablespoons Lemon Juice
2 cloves Garlic, Pressed
2 teaspoons Salt
1 whole Egg, Slightly Beaten
1 teaspoon Fresh Ground Pepper
2 Tablespoons Flour
1/2 teaspoons Nutmeg
5 Tablespoons Grated Parmesan Cheese
Additional Salt, To Taste
Oil, For Your Frying Pan
FOR THE DIPPING SAUCE:
1 cup Sour Cream
1 Tablespoon Freeze Dried Chives
1/4 teaspoons Prepared Horseradish

1
Wash and scrub potatoes but do not peel. Shred the potatoes using a box grater and put the potatoes into a large bowl. Add the onion, lemon juice, garlic and 2 teaspoons salt and toss to combine. Let the mixture stand several minutes, then drain off any excess liquid that forms.
2
In a small, separate bowl, whisk together egg, pepper, flour, nutmeg and Parmesan cheese. Add this into the potato mixture and gently mix to combine.
3
Heat a large frying pan over medium heat and add enough oil to cover the bottom. Once oil is shimmering, shape non-packed 1/4 cups of the potato mixture into patties, patting them flat for best results. Add patties into the pan, making sure you don't crowd the pan.
4
Cook for 4-5 minutes per side, until golden brown. Watch your heat, you don't want the edges to get burned before the middle is done. When done remove the patties from the oil using a slotted spoon and drain on a paper towel lined cookie sheet. Repeat with the remaining patties. Sprinkle each potato pancake with additional salt. I like coarse kosher salt. Then keep them warm until serving time.
5
Mix 1 cup sour cream and 1 tablespoon chives with 1/4 or more teaspoons of prepared horseradish. Serve as dipping sauce for potato pancakes.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE POTATO PANCAKES:, 2 whole Large Baking Potatoes, 1 cup Onion, White Or Red Is Fine, Finely Chopped, 2 Tablespoons Lemon Juice, and more.

Yes, Potato Pancakes With Sour Cream & Chive Horseradish Sauce 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.

Potato Pancakes With Sour Cream & Chive Horseradish Sauce

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