Herbed Potato Pancakes are perfect for brunch, party appetizers, or a side dish. For an even more elegant appetizer top them with smoked salmon and lemon chive cream. Anyway, this recipe is extremely versatile, so feel free to add to anything you’d like to this recipe and let me know if you discover something awesome.
Russet potatoes pealed, grated and then mixed with a combination of eggs, herbs, flour, salt, and pepper, and fried to perfection. The simplicity of this recipe is what makes it stand out and make it so delicious. So, you should definitely try this recipe the next time you have any sort of family gathering.
Guide On Making The Tastiest Herbed Potato Pancakes:
- 1 1/2 lb. russet potatoes (about 4 potatoes)
- 2 eggs
- 1/2 medium onion
- 1/3 cup all-purpose flour
- 1/3 cup chopped chives
- 1/3 cup chopped dill
- 1/2 tsp salt
- 1/2 tsp pepper
- oil for frying
Start by peeling the potatoes and onion.
Next, using a box grater, finely grate the potatoes.
After grating the potatoes coarsely grate the onion, putting both the grated potatoes and onion in the same bowl.
Then, carefully, drain as much of the liquid as you can from the bowl and discard it in the drain.
Now, add the eggs, herbs, flour, salt, and pepper to the bowl with the potatoes and onion. Then mash and mix everything together using a fork.
After making the herbed potato mixture, heat up some oil in a large, non-stick skillet over medium-high heat. Once the pan has heated up, add a spoonful of the potato mixture, spreading it slightly.
Finally, fry the herb potato mixture for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. For best results, serve immediately.
If desired, top with sour cream or your favorite topping.