Potato Pancakes with Horseradish Dill Creme Fraiche

I can think of so many dishes that these delicious, crunchy little pancakes would go well with – as part of a breakfast with an egg over easy topped with fresh Parmesan, or maybe alongside a roast for Easter dinner?  Or even made into smaller pancakes and served as an appetizer or topped with smoked salmon.  The trick is to get them crunchy on the outside and tender on the inside (but not raw) by not cooking them at too high a temperature.  Every stove top burns a little differently. On mine it was fine on medium because I had a very heavy pan but you may even need to turn it down to medium low.  And don’t skimp on the butter and oil mixture, it’s the fat that helps create the beautiful color and flavor.  These unassuming little pancakes might not look like the star of the show but they might just get you to say, “you complete me.”
Potato Pancakes

  1. Using a box grater, on the large holes, grate the potato and onion place in paper towels or a fine mesh sieve; squeeze as much liquid out as possible.
  2. Place potatoes and onion in a medium bowl, season generously with salt and pepper, add in the egg and grated cheese. Mix to combine.
  3. Take about a palm full of the mixture and shake off any excess egg mixture, forming a patty.  Roll in some of the potato flakes and set aside.  Continue with the rest of the mixture.
  4. Heat a large heavy skillet over medium heat.  You don’t want to cook over high heat or the outside will crisp and the inside will be raw.  Place the butter and canola oil in the pan.  When melted and pan is hot add in as many potato cakes as you can fit without having them touch, leaving a little room to flatten the cakes.  Immediately sprinkle with more potato flakes and start pressing down with a spatula. The more flat you can get them the crisper the edges will be and the more evenly they will cook.  Cook for about 5-6 minutes per side, or until browned and crisp.  *Can be cooked ahead of time and reheated in the oven.

Horseradish Dill Crème Fraiche

1.      In a medium bowl combine the crème fraiche, horseradish, salt, and fresh dill.  Mix gently to combine.  Taste and adjust horseradish or salt as desired.  Can be made a day ahead and refrigerated without the dill.  Add the dill when ready to serve.

Potato Pancakes

1 extra large russet potato or 2 medium

½ small yellow onion

2 Tablespoons green onion, chopped

1 Egg

1/3 cup grated Parmesan cheese

1 cup potato flakes

1 Tablespoon Canola oil

1 Tablespoon unsalted butter

Salt & pepper

*Makes 8 medium pancakes

Horseradish Dill Crème Fraiche

1/3 cup crème fraiche (or sour cream)

3 teaspoons prepared horseradish

½ teaspoon salt

2-3 Tablespoons fresh dill, chopped, plus more for garnish

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