Potato Pancakes

Potato pancake or latkes are so simple and easy to make! They are like individual little hash browns so perfect to accompany any dish! Super crispy on the outside and light and soft on the inside. Spoon a little of the chive sour cream over the top it really is just so good. I served these with my mustard apple and onion brats and they were great!!

Ingredients

• 2 russet potatoes, grated
• potato starch (leftover in the bottom of the bowl from grating)
• 1/2 cup yellow onion, peeled and grated
• 1/4 cup flour
• 1/4 cup bread crumbs
• 1 tsp. garlic powder
• salt and black pepper
• neutral oil for frying

Directions

In a medium size bowl with a strainer or colander inside grate the potatoes and onions into the colander and let the starch and water drain out. Squeeze them really good to make sure all the liquid gets out. Pat dry with a paper towel. Remove the colander of potatoes and onions and the bowl will be filled with water and potato starch. Pour off the water so the starch is all that’s left. Add in the potatoes, eggs, flour, breadcrumbs garlic powder, salt and pepper. Mix it all together until evenly combined.

Heat a skillet over medium heat with about 1/2 inch of oil to about 350 degrees. You can test by adding a little potato into the oil and if it starts to fry and float it’s ready. Spoon about 1/4 cup mounds and then flatten with a spoon and let them fry. Do in batches of about 3-4 depending how big the skillet is. Fry on each side for about 5-6 minutes until golden and crisp. Remove and place on cooling rack or baking pan until the rest are fried. You can keep them warm in the oven preheated to 200 degrees if you want to hold them. Sprinkle a little salt before serving and enjoy!

Chive Sour Cream

• 1 cup sour cream
• 1 tbsp. garlic, minced
• 1 tbsp. chives minced
• salt and black pepper

Mix all together in a small bowl and serve with the potato pancakes.