Dill and Chive Potato Pancakes
Sometimes pirogies are intimating to make because they’re a little time consuming. But if you’re craving the flavour of pirogies, with half of the effort, these potato pancakes are for you. They have the same flavour and toppings, such as, bacon, onions and sour cream! They’re a classic comfort food in my household.
Yield: 12 pancakes
Dill and Chive Potato Pancakes
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Ingredients
Potato Pancakes:
Toppings:
Instructions
For the pancakes:
- Wash and peel the potatoes. Slice the potatoes into quarters and add to a large pot of cold water. Season generously with salt & boil for 15 minutes or until the potatoes are fork tender.
- Meanwhile, shred your cheese and dice up the green onions and mince the fresh dill.
- Drain the potatoes and mash or use a ricer and add into a large bowl. Add in the cheese while the potatoes are still hot so the cheese melts into the mixture.
- When the potatoes are room temperature, add in the beaten eggs, green onion, dill, salt & pepper and flour. Stir to combine. Cover and refrigerate while you prepare the onions and bacon.
- Portion the potato mixture into patties and coat them in flour. Put them on a parchment-lined baking sheet until ready to fry (they will stick so give them space.)
- Heat a large pan on medium-high heat and add enough vegetable oil for a shallow fry. Cook pancakes, 4 at a time for about 3-5 minutes per side.
For onions/bacon:
- Cube the bacon and add to a large cold pan. Turn the pan on medium heat and cook until the bacon is crispy. Remove the bacon and drain from the fat.
- In the same pan, add your butter and sliced onions and sauté until softened and brown. Season with salt & pepper.
- Add back in the bacon and stir to combine until heated through.
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