Sour Cream and Chive Potato Pancakes
Crispy, golden, and bursting with savory flavor, these Sour Cream and Chive Potato Pancakes are the ultimate comfort food with a gourmet twist. Made with freshly grated Russet potatoes and onions, these pancakes are perfectly seasoned with salt, pepper, and fragrant chopped chives, then enriched with a touch of tangy sour cream for a creamy, flavorful bind. Pan-fried to perfection, each bite offers the ideal balance of crunchy exterior and soft, tender interior. Ready in just 45 minutes, they make a versatile dish—serve them as an appetizer, side, or even a satisfying breakfast. Top with a dollop of sour cream and an extra sprinkle of chives for a delightful finishing touch. Perfect for weeknights or special occasions, this recipe is a must-try for any potato lover!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cups All-purpose flour
- 0.25 cups Sour cream
- 3 tablespoons (chopped) Chives
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cups Vegetable oil
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible.
Grate the onion and mix it with the grated potatoes in a large mixing bowl.
In a smaller bowl, whisk the eggs, then add the flour, sour cream, chopped chives, salt, and black pepper. Mix until combined.
Pour the egg mixture into the bowl with the grated potatoes and onion. Stir until the mixture is evenly incorporated.
In a large skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
Scoop about 1/4 cup of the potato mixture for each pancake into the skillet, flattening them gently with a spatula to form a disc about 1/2-inch thick.
Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining potato mixture, adding more oil if needed.
Serve the potato pancakes warm with an extra dollop of sour cream and a sprinkle of fresh chives, if desired.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7094 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
