Sour Cream And Chive Potato Pancakes Recette

Crispy, golden-brown potato pancakes bursting with fresh herbs! These delicious pancakes are perfect for breakfast, brunch, a satisfying snack, or a unique side dish. Made with fluffy Sebago, Russet Burbank, or Spunta potatoes (baking varieties recommended), these pancakes are elevated with a creamy sour cream base and a vibrant mix of chives, rosemary, and sage. Adapted from the Australian Women's Weekly's popular 'Potatoes: Over 100 Exciting Ways to Cook the Humble Spud', this recipe emphasizes squeezing out excess moisture from the grated potatoes for the best results. Customize your herb blend to perfectly suit your taste – feel free to experiment!

Préparation 20 min

Cuisson 35 min

Calories 510.1 kcal

Protéines 12g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Sour Cream And Chive Potato Pancakes

1 kg (approximately 2.2 lbs) Sebago, Russet Burbank, or Spunta potatoes
Brown Onions
Garlic Cloves
Fresh Chives
Dried Rosemary
Dried Sage
Sea Salt
Fresh Ground Pepper
Eggs
Plain Flour
1/2 cup sour cream
Vegetable Oil
20g (approximately 0.7 oz) unsalted butter, plus more as needed

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Comment préparer Sour Cream And Chive Potato Pancakes

Coarsely grate 1 kg (approximately 2.2 lbs) of Sebago, Russet Burbank, or Spunta potatoes.
Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial for crispy pancakes.
In a large bowl, combine the squeezed potatoes with 1/2 medium yellow onion (finely chopped), 2 cloves garlic (minced), 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 large egg yolks, 1/4 cup all-purpose flour, and 1/2 cup sour cream. Mix well.
In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the potato mixture.
Heat 2 tablespoons vegetable oil and 20g (approximately 0.7 oz) unsalted butter in a large non-stick skillet over medium heat.
Drop heaped tablespoons of the potato mixture onto the hot skillet. Cook uncovered until golden brown on both sides, about 3-4 minutes per side.
Remove the pancakes from the skillet and drain on paper towels. Keep warm by covering loosely with foil.
Repeat steps 5-7 with the remaining potato mixture, adding more oil and butter as needed.
Serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

65g

Carbs

10g

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Questions fréquentes

Combien de temps faut-il pour préparer Sour Cream And Chive Potato Pancakes ?

Sour Cream And Chive Potato Pancakes prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Sour Cream And Chive Potato Pancakes ?

Sour Cream And Chive Potato Pancakes contient environ 510.1 calories par portion, avec environ 12 g de protéines, 10 g de glucides et 62 g de lipides.

De quels ingrédients ai-je besoin pour Sour Cream And Chive Potato Pancakes ?

Les principaux ingrédients de Sour Cream And Chive Potato Pancakes sont Potatoes, Brown Onions, Garlic Cloves, Fresh Chives, Dried Rosemary, Dried Sage. Consultez la liste complète avec les quantités ci-dessus.