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
Horseradish Dill Crème Fraiche |
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 |