Potato Pancakes with Sour Cream & Chive Horseradish Sauce

Are you sick of the same potato sides? Mashed and baked. MEEEEEE TOOOOO!

  So when Dale offered to smoke a whole chicken, I went on a hunt for a unique potato side dish, and this is what I found, by Anne Coleman. 

I have adapted her recipe below:

{click title for easy printable}

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
• ½ teaspoon Nutmeg
• 2 Tablespoons Flour
• 5 Tablespoons Grated Parmesan Cheese
• Additional Salt

FOR THE DIPPING SAUCE:

• 1 cup Sour Cream
• 1 Tablespoon Freeze Dried Chives
• ¼ teaspoon Prepared Horseradish

Preparation Instructions

Wash and Scrub potatoes, do not peel. Shred and toss with onion, lemon juice, garlic and 2 tsp. salt. Let stand several minutes, then drain off any excess liquid that forms.
In a small, separate bowl, whisk together egg, pepper, flour, nutmeg and Parmesan cheese.
Heat a large frying pan over medium heat and add enough oil to cover the bottom. Once oil is shimmering, shape a non-packed 1/4 cup potato mixture into patties, patting it flat for best results, and add into pan.
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. Drain on a paper towel lined cookie sheet. Sprinkle each potato pancake with additional salt, I like coarse kosher, then keep warm until serving time.
Mix 1 cup sour cream and 1 T. chives with 1/4 or more teaspoons of prepared horseradish. Serve as dipping sauce for potato pancakes.

Bon Appetite’!

~T

 

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