Golden Potato Pancakes
![Golden Potato Pancakes](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTI2NjEsInB1ciI6ImJsb2JfaWQifX0=--5929601c9f8e5337c45da4fff16511a52ec55c4e/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_49131108a07004087a23.jpg)
These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
3 | tablespoons |
all-purpose flour
|
|
½ | teaspoon |
baking powder
|
|
¾ | teaspoon |
kosher salt
|
|
½ | teaspoon |
black pepper
freshly ground |
|
½ | teaspoon |
garlic powder
optional |
|
6 | medium |
russet potatoes
peeled, shredded in processor, squeeze out excess water, then pulse with chopper blade |
*
|
½ | cup |
yellow onion
minced or grated |
|
2 | tablespoon |
chives
snipped |
|
¼ | cup |
canola oil
or vegetable oil |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
45 | ml |
all-purpose flour
|
|
2.5 | ml |
baking powder
|
|
3.8 | ml |
kosher salt
|
|
2.5 | ml |
black pepper
freshly ground |
|
2.5 | ml |
garlic powder
optional |
|
6 | medium |
russet potatoes
peeled, shredded in processor, squeeze out excess water, then pulse with chopper blade |
*
|
118 | ml |
yellow onion
minced or grated |
|
3E+1 | ml |
chives
snipped |
|
59 | ml |
canola oil
or vegetable oil |
|
Directions
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.