Discover our Savory Herb Potato Pancakes, a flavorful twist on the classic dish featuring fresh herbs and spices, perfect for breakfast or as a side dish.
This variation of potato pancakes incorporates herbs like parsley and chives, offering a fresh take inspired by European cuisines, bringing a touch of garden freshness to the traditional recipe.
2 cups grated Russet potatoes
1/2 cup finely chopped onions
1/4 cup all-purpose flour
1 large egg
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 cup vegetable oil
1. Grate potatoes using a box grater and squeeze out excess moisture.
2. In a large bowl, combine grated potatoes, onions, flour, egg, parsley, chives, salt, pepper, paprika, and garlic powder.
3. Heat vegetable oil in a non-stick skillet over medium-high heat.
4. Scoop 1/4 cup of the potato mixture into the skillet, flattening slightly to form a pancake.
5. Cook each pancake for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the skillet and drain on paper towels. Repeat with remaining mixture.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a non-stick skillet over medium heat for 3 minutes on each side or in a preheated oven at 350°F for 10 minutes until warmed through.
Share
