Name: Sour Cream and Chive Potato Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Cuisine: Australian
Ingredients: 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; 1/2 cup sour cream, low fat is fine (120g); 2/3 cup vegetable oil (160ml); 80 g butter (just under 3oz)

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Sour Cream and Chive Potato Pancakes

At a Glance

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)

Dietary

Vegetarian

Allergens

Eggs
Milk
Wheat

Calories 510.1 per serving 3060.6 for selected servings

Fat 40.9g per serving 245.4g for selected servings

Sugar 2.2g per serving 13.2g for selected servings

Protein 6.4g per serving 38.4g for selected servings

Carbohydrates 31.5g per serving 189g for selected servings

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.

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Equipment

Grater, large bowl, small bowl, electric mixer, non-stick pan, paper towels

Ingredients

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
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

Instructions

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.
Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
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.
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.

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Sour Cream and Chive Potato Pancakes

At a Glance

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