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Sour Cream And Chive Potato Pancakes Recipe

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!

Prep Time 20 mins
Cook Time 35 mins
Calories 510.1 kcal
Protein 12g
Rating 4.8 (6 Reviews)
Sour Cream And Chive Potato Pancakes 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream And Chive Potato Pancakes

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How to Make Sour Cream And Chive Potato Pancakes

  1. Coarsely grate 1 kg (approximately 2.2 lbs) of Sebago, Russet Burbank, or Spunta potatoes.
  2. 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.
  3. 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.
  4. 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.
  5. Heat 2 tablespoons vegetable oil and 20g (approximately 0.7 oz) unsalted butter in a large non-stick skillet over medium heat.
  6. 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.
  7. Remove the pancakes from the skillet and drain on paper towels. Keep warm by covering loosely with foil.
  8. Repeat steps 5-7 with the remaining potato mixture, adding more oil and butter as needed.
  9. Serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

8g

Fat

65g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Pancakes And Waffles Breakfast Lunch Side Dishes Eggs Dairy Potatoes Vegetables Australian Easy Dinner Party Kid Friendly Vegetarian Eggs Stove Top Dietary Inexpensive Onions Brunch Taste Mood Savory Equipment