Unearth the magic hidden in the humble potato with this traditional Potato Pancake recipe. Known for their golden exterior and tender inside, potato pancakes are a versatile dish that can be served as a savory breakfast, a delightful side, or even a dinner with a choice of toppings. Recipe compliments of Capsicum Culinary Studio.
- 4 potatoes (Russet are a good choice)
- ½ medium onion
- 2 eggs
- ⅓ cup chopped chives
- ⅓ cup chopped dill
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup all-purpose flour
- Oil for frying
- Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion. Wrap both together in a clean cloth and squeeze out excess liquid then place in a bowl. Add the eggs, herbs, flour, salt, and pepper and mix well.
- Heat oil in a large, non-stick frying pan over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly, and fry for about 2-3 minutes on each side or until the pancakes are crispy and golden brown.
- Serve warm with a fried egg on top and crispy bacon on the side.