Potato Pancakes with Chives

Potato Pancakes With Chives
Potato Pancakes With Chives. Diana Rattray
Ratings (5)
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
205 Calories
10g Fat
24g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 205
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 23%
Cholesterol 85mg 28%
Sodium 344mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Protein 6g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato pancakes make a tasty side dish to serve with a full breakfast, brunch, or dinner. This version is made with the help of a food processor. The food processor makes grating the onion and potatoes a snap. 

Serve these easy potato pancakes with sour cream or yogurt. They are fabulous with chunky applesauce, too. 

Related Recipe
Classic Potato Pancakes

Ingredients

  • 4 large Russet potatoes or baking potatoes (long whites, Idaho, etc.)
  • 1 small onion, peeled
  • 3 tablespoons bread crumbs
  • 2 tablespoons flour
  • 2 tablespoons milk or cream
  • 2 teaspoons chives, fresh or frozen
  • salt and pepper, to taste
  • 2 eggs, beaten
  • 2 tablespoons unsalted butter or vegetable oil

Steps to Make It

Peel the potatoes and onions. Grate them with a food processor with a fine shredding disc. Or use a hand grater to grate the vegetables. Transfer the grated onions and potatoes to a large bowl.

Add the bread crumbs, flour, milk or cream, chives. Taste and add salt and pepper, as needed. Add the beaten eggs and mix well.  If the batter is too thin, add more bread crumbs or flour until you can easily mound the batter on a spoon or shape them with your hands. 

Heat a skillet with 2 tablespoons unsalted butter or vegetable oil until the fat is hot. Add the potato pancakes about four at a time. Do not crowd the skillet.

Cook on both sides until brown and thoroughly cooked. Sprinkle with salt and pepper. Keep warm on paper towels in a very low (200° F) oven while you cook subsequent batches.

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