Sour Cream And Chive Potato Pancakes Recipe

Name: Sour Cream And Chive Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g sebago potatoes, peeled (just under 32oz); 1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz); 2 -3 garlic cloves, finely chopped; 1/4 cup fresh chives, finely chopped; 1 teaspoon dried rosemary, to taste; 1 teaspoon dried sage, to taste; sea salt, to taste; fresh ground pepper, to taste; 2 eggs, separated; 2 tablespoons plain flour; 1/2 cup sour cream, low fat is fine (120g); 2/3 cup vegetable oil (160ml); 80 g butter (just under 3oz)

Servings: persons

900 g sebago potatoes, peeled (just under 32oz)
1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
2 -3 garlic cloves, finely chopped
1/4 cup fresh chives, finely chopped
1 teaspoon dried rosemary, to taste
1 teaspoon dried sage, to taste
sea salt, to taste
fresh ground pepper, to taste
2 eggs, separated
2 tablespoons plain flour
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

1
Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
2
Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
3
Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
4
Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

911

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 900 g sebago potatoes, peeled (just under 32oz), 1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz), 2 -3 garlic cloves, finely chopped, 1/4 cup fresh chives, finely chopped, and more.

Yes, Sour Cream And Chive Potato Pancakes 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!

Sour Cream And Chive Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions