Golden Potato Pancakes
These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.
peeled, shredded in processor, squeeze out excess water, then pulse with chopper blade
minced or grated
or vegetable oil
In a large bowl, beat together the eggs, flour, baking powder, salt, garlic powder and pepper. Mix in the processed potatoes, onion and chives.
Heat oil in a large skillet over medium heat. Working in batches, drop batter into hot oil by heaping tablespoons. Cook approximately 4 minutes per side, until the pancakes are golden brown and crisp. Drain on paper towels. While frying the remaining pancakes, keep fried pancakes warm in a low oven.
Serve with sour cream and/or apple sauce.