Golden Crispy Potato & Herb Pancakes
These savory and aromatic Potato & Herb Pancakes offer a delightful crispiness on the outside with a soft, flavorful inside. Perfect for breakfast, brunch, or as a side dish, they are an excellent way to start the day or complement your favorite main course. This recipe accommodates a variety of potato types, making it versatile and adaptable to your pantry. Inspired by a classic from the Australian Women's Weekly, enjoy the rich flavors of fresh herbs melding beautifully with the soft textures of potatoes, onions, and sour cream. Make sure to thoroughly drain the potatoes before mixing with other ingredients to achieve the perfect texture. Customize the herb blend to suit your palate, creating a dish that truly enhances your dining experience.
6
Servings
467
Calories
13
Ingredients
Ingredients
Sebago potatoes
900g (peeled and coarsely grated)
Brown onion
1 medium (150g) (finely chopped)
Garlic cloves
2-3 (finely chopped)
Fresh chives
1/4 cup (finely chopped)
Dried rosemary
1 teaspoon (adjust according to taste)
Dried sage
1 teaspoon (adjust according to taste)
Sea salt
to taste (none)
Fresh ground pepper
to taste (none)
Eggs
2 (separated)
Plain flour
2 tablespoons (none)
Sour cream
1/2 cup (120g) (low fat is fine)
Vegetable oil
2/3 cup (160ml) (for frying)
Butter
80g (divided)
Instructions
1
1. Grate the peeled potatoes using a coarse grater. Transfer them to a clean kitchen towel and squeeze out as much water as possible. This step is crucial for getting crispy pancakes.
2
2. In a large mixing bowl, combine the grated potatoes with finely chopped onion, garlic, chives, dried rosemary, dried sage, sea salt, and freshly ground pepper.
3
3. Separate the egg yolks and whites. Add the yolks to the potato mixture along with the plain flour and sour cream. Mix well until all ingredients are integrated.
4
4. In a separate bowl, beat the egg whites with an electric mixer until they form firm peaks. Gently fold the beaten egg whites into the potato mixture. This will help create light and fluffy pancakes.
5
5. Heat 2 tablespoons of vegetable oil with 20g of butter in a non-stick skillet over medium-high heat.
6
6. Spoon heaped tablespoons of the potato mixture into the skillet. Cook each pancake, uncovered, for about 3-4 minutes on each side or until golden brown and crispy.
7
7. After cooking, transfer the pancakes to paper towels to drain excess oil. Keep them warm by covering them lightly while you finish cooking the remaining pancakes.
8
8. Repeat the cooking process, adding more oil and butter as necessary, until all the batter is cooked.
9
9. Serve hot, and enjoy as a delicious meal or side. Pair with additional sour cream or garnishes of choice.
Nutrition Information
30.8g
Fat
43.3g
Carbs
7.5g
Protein
6.7g
Fiber
2.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Golden Crispy Potato & Herb Pancakes?
They are savory and aromatic pancakes with a crispy exterior and a soft, flavorful interior made with potatoes, herbs, and sour cream.
How many servings does this recipe make?
This recipe yields 6 servings.
What is the most important step for getting crispy pancakes?
The most crucial step is to grate the potatoes and then squeeze out as much water as possible using a clean kitchen towel.
What type of potatoes should I use for this recipe?
The recipe recommends using 900g of Sebago potatoes, though it is versatile enough for other varieties.
How should the potatoes be prepared?
The potatoes should be peeled and then coarsely grated.
What aromatics are used in the batter?
The batter includes finely chopped brown onion and 2 to 3 finely chopped garlic cloves.
Which fresh herbs are included?
The recipe calls for 1/4 cup of finely chopped fresh chives.
What dried herbs are added to the pancakes?
The recipe uses 1 teaspoon each of dried rosemary and dried sage, which can be adjusted to taste.
How are the eggs used in this recipe?
Two eggs are used; the yolks are added directly to the mixture, while the whites are beaten and folded in separately.
Why are the egg whites beaten into firm peaks?
Folding in beaten egg whites helps create a light and fluffy texture inside the pancakes.
Can I use low-fat sour cream?
Yes, the recipe notes that low-fat sour cream is perfectly fine to use.
How much flour is required?
The recipe requires 2 tablespoons of plain flour.
What is used to fry the pancakes?
The pancakes are fried in a combination of 2/3 cup of vegetable oil and 80g of butter.
What is the recommended cooking temperature?
The pancakes should be cooked in a non-stick skillet over medium-high heat.
How long do the pancakes need to cook?
Cook each pancake for about 3-4 minutes on each side until they are golden brown and crispy.
How much batter should I use for each pancake?
Spoon heaped tablespoons of the potato mixture into the skillet for each pancake.
How do I remove excess oil after cooking?
Transfer the cooked pancakes to paper towels to drain any remaining oil.
How can I keep the pancakes warm while cooking in batches?
Keep them warm by covering them lightly while you finish the remaining batter.
How many calories are in one serving?
There are 467 calories per serving.
What is the fat content of these pancakes?
Each serving contains 30.8g of fat.
How many carbohydrates are in a serving?
There are 43.3g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 7.5g of protein.
How much fiber is in the recipe?
There are 6.7g of fiber per serving.
How much sugar is in these pancakes?
The recipe contains 2.8g of sugar per serving.
Is there a specific inspiration for this recipe?
This recipe is inspired by a classic from the Australian Women's Weekly.
What are some suggested serving pairings?
They are delicious served hot with extra sour cream or your favorite garnishes.
Can I customize the herb blend?
Yes, you can customize the herb blend to suit your own palate.
What equipment is needed for the egg whites?
An electric mixer is recommended to beat the egg whites to firm peaks.
When is the best time to serve these pancakes?
They are perfect for breakfast, brunch, or as a side dish for a main course.
Should the skillet be covered while cooking?
No, the pancakes should be cooked uncovered to ensure they become crispy.