SOUR CREAM AND CHIVE POTATO PANCAKES
Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.
Provided by bluemoon downunder
Categories Breakfast
Time 35m
Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
- 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.
- 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.
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Black William Banda
[email protected]These potato pancakes were a bit bland for my taste. I think I'll add some more salt and pepper next time.
Odusola Oluwakemi
[email protected]I'm not a fan of chives, so I omitted them from the recipe. The potato pancakes were still delicious!
MD. Joblu Miah
[email protected]These potato pancakes were a bit too greasy for my taste. I think I'll try baking them instead of frying them next time.
MARIYETU AHMADU
[email protected]I made these potato pancakes for a brunch party, and they were a huge hit! Everyone loved them.
Naheed awan Naheedawan
[email protected]These potato pancakes were a great way to use up leftover roasted potatoes. I just mashed them up and added them to the batter.
Grace Clews
[email protected]I'm not a big fan of sour cream, so I served these potato pancakes with ketchup instead. They were still delicious!
Md Shohag khan
[email protected]These potato pancakes were a bit too soft for my taste. I think I'll cook them for a bit longer next time.
AB NawaB MaGsi kia samjhy
[email protected]I added some grated cheddar cheese to the batter, and it made these potato pancakes extra cheesy and delicious.
Praisealujah Discipleship
[email protected]These potato pancakes were a bit too thick for my taste. I think I'll grate the potatoes finer next time.
Jody Fleming
[email protected]I made these potato pancakes in a waffle iron, and they turned out perfectly! They were crispy and evenly cooked.
Alana Garcia
[email protected]I'm allergic to chives, so I used green onions instead. They turned out just as good!
Ts Sakib
[email protected]These potato pancakes were a great way to use up leftover mashed potatoes. I added some chopped ham and cheese to the batter, and they were a delicious and filling meal.
SN Love
[email protected]I followed the recipe exactly, but my potato pancakes turned out too greasy. I think I'll try using less oil next time.
Alimi Bakare
[email protected]These potato pancakes were a bit bland for my taste. I think I'll add more salt and pepper next time.
TAHIRALIKHAN TAHIRALIKHAN
[email protected]Delicious! I made these potato pancakes for breakfast this morning and they were a big hit. I especially liked the crispy edges.
Mukisa Davine
[email protected]These potato pancakes were easy to make and turned out great! I used Yukon Gold potatoes, which gave them a nice fluffy texture. I also added a bit of garlic powder to the batter for extra flavor.
Barbara Sue Cooper
[email protected]I'm not a huge fan of potato pancakes, but these were surprisingly good! The sour cream and chives added a nice tanginess that balanced out the richness of the potatoes.
FF G SPORTS
[email protected]These sour cream and chive potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with a delicious savory flavor. I served them with sour cream and applesauce, and they were perfect.