I made these potato pancakes for brunch this morning and was so impressed. I couldn't believe it only took me 20 mins start-to-finish! I usually make them with regular yellow onion but the green onion added such a nice freshness and this paprika-dill cream I dreamed up turned out really well. This is pretty enough to serve for a fancy brunch (you could make smaller-sized pancakes), but I just made it for myself.
Potato Pancakes with Paprika-Dill Cream
Makes four medium sized pancakes, serves 2 (or 1 if you’re hungry)
1 large Russet potato
1 stalk of green onions, chopped
2 large eggs
¼ cup of pancake mix (I used gluten-free)
Salt and pepper to taste
Generous amount of olive or vegetable oil
3 tablespoons of plain yogurt (sour cream works too)
3 tablespoons of mayonnaise (I used ½ fat mayo)
½ tsp of paprika
1 tsp dried dill (I would use fresh chopped dill if on hand)
In a mixing bowl, crack the eggs and whisk them lightly. Peel the potato and shred it. Work quickly because it tends to go brown! Once shredded, squeeze the water out of the potato using cheesecloth or layered paper towel. Add the potato, green onion, pancake mix, and salt & pepper to the eggs and mix well. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, use a measuring cup (I used ¼ cup) to scoop out pancakes and place them in the pan. Cook on each side until golden brown (about 5-6 mins).
Sauce: Mix yogurt, mayonnaise, paprika, dill and salt and pepper to taste.
Serve pancakes with a dollop of cream and garnish with your favourite fresh herb.
Tell me if you make it and how it turns out! Potato pancakes are the single best way to consume potatoes in my opinion!