“From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
  2. In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
  3. In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
  4. If made ahead, just reheat in oven at 325 degrees for 10 minutes.

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