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Crispy Chive and Sour Cream Potato Pancakes Recipe

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Ingredients

Adjust Servings:

	900 g sebago potatoes, peeled (just under 32oz)
	1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
	2 - 3 garlic cloves, finely chopped
	1/4 cup fresh chives, finely chopped
	1 teaspoon dried rosemary, to taste
	1 teaspoon dried sage, to taste
	sea salt, to taste
	fresh ground pepper, to taste
	2 eggs, separated
	2 tablespoons plain flour

Nutritional information

510.1

Calories

368 g

Calories From Fat

40.9 g

Total Fat

13 g

Saturated Fat

107.4 mg

Cholesterol

119.8 mg

Sodium

31.5 g

Carbs

3.8 g

Dietary Fiber

2.2 g

Sugars

6.4 g

Protein

247g

Serving Size

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Crispy Chive and Sour Cream Potato Pancakes Recipe

Name: Crispy Chive and Sour Cream Potato Pancakes Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: : 900; : 1; : 2 - 3; : 1/4; : 1; : 1; : 2; : 2

Features:

Cuisine:

American

I loved the flavor of these, next time i think i will try to finish them in the oven though. They are so good but my stovetop just did not cook the potatoes all the way through before the outside got very dark.

Apart from that, which could be my pan, they were fantastic

55 min
Serves 6
Easy

Ingredients

900
1
2 - 3
1/4
1
1
2
2

Directions

Sour Cream and Chive Potato Pancakes,Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women’s Weekly’s ‘Potatoes: over 100 exciting ways to cook the humble spud’, recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.,I loved the flavor of these, next time i think i will try to finish them in the oven though. They are so good but my stovetop just did not cook the potatoes all the way through before the outside got very dark. Apart from that, which could be my pan, they were fantastic,I loved these. They are delicate but delicious! Thanks for sharing. Made for Gimme 5 tag.

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Steps

1 Done	Grate the Potatoes Coarsely; Squeeze the Excess Moisture from the Potatoes; Combine the Potato in a Large Bowl With the Onion, Garlic, Chives, Rosemary, Sage, Salt and Pepper to Taste, Egg Yolks Flour and Sour Cream.
2 Done	Beat the Egg Whites in a Small Bowl With an Electric Mixer Until Firm Peaks O the Potato Mixture.
3 Done	Heat 2 Tablespoons of the Oil With 20g of the Butter in a Non-Stick Pan; Cook Heaped Tablespoons of the Potato Mixture, Uncovered, Until Browned on Both Sides; Drain the Pancakes on Absorbent Kitchen Paper and Cover to Keep Warm; Repeat With the Same Amounts of the Remaining Oil, Butter and Potato Mixture.
4 Done	Notes: One Australian Measuring Cup Holds Approximately 250ml (8 Fluid Ounces), One Australian Tablespoon Holds 20ml and One Australian Teaspoon Holds 5ml. North America, New Zealand and the United Kingdom Use a 15ml Tablespoon. in This Recipe, the Addition of the Rosemary and Sage Is Really Best Guided by Taste. I Never Measure Herbs.