Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.

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Ingredients

Directions

  • Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.

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  • In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Reviews (3)

59 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 23
  • 2 star values: 5
  • 1 star values: 2
Rating: 3 stars
03/25/2017
A good idea, but mine was limp on the inside and just sort of fell apart. I don't think the insides were cooked thoroughly. If I try again, I will thaw them longer and also make sure to press the pancake shape together so that it stays as one cohesive piece that cooks thoroughly.
Rating: Unrated
10/19/2016
Can you use fresh shredded potatoes instead of frozen?
Rating: 5 stars
08/21/2013
These are delicious. They taste just like sour cream and chive potato chips. I was patient and let them cook over medium as the recipe states, and it flipped absolutely perfect - all in one big piece.
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