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    You are in: Home / Australian / Sour Cream and Chive Potato Pancakes Recipe
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    Sour Cream and Chive Potato Pancakes

    Sour Cream and Chive Potato Pancakes. Photo by Lalaloula

    1/2 Photos of Sour Cream and Chive Potato Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    bluemoon downunder's Note:

    Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.

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    Ingredients:

    Serves: 6

    Yield:

    Sour Cr ...

    Units: US | Metric

    Directions:

    1. 1
      Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
    2. 2
      Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
    3. 3
      Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
    4. 4
      Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

    Ratings & Reviews:

    • on August 19, 2009

      55

      I loved the flavor of these, next time i think i will try to finish them in the oven though. They are so good but my stovetop just did not cook the potatoes all the way through before the outside got very dark. Apart from that, which could be my pan, they were fantastic

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2009

      55

      I loved these. They are delicate but delicious! Thanks for sharing. Made for Gimme 5 tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2009

      55

      Loved the flavor . . . used all your spices, excpet instead of shredded potatoes I used left over mash potatoes. I substituted shallots for the onion. Only problem I had was keeping the patties together . . . probably should have added more flour since I was using mashed potatoes. Made for ZWT5 Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Sour Cream and Chive Potato Pancakes

    Serving Size: 1 (247 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 510.1
     
    Calories from Fat 368
    72%
    Total Fat 40.8 g
    62%
    Saturated Fat 13.0 g
    65%
    Cholesterol 107.4 mg
    35%
    Sodium 119.7 mg
    4%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.1 g
    8%
    Protein 6.4 g
    12%

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