Chive Potato Pancakes

• Vegetarian

• Produce

  • 3 1/2 lbs Bella blanca potatoes, medium
  • 1/4 cup Chives
  • 1 Yellow onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and freshly cracked black pepper

• Oils & Vinegars

  • 1 Vegetable or grapeseed oil

• Dairy

  • 1 Butter
  • 1 Sour cream

Found on whatsgabycooking.com

Ingredients

• 1 yellow onion, peeled
• 3 ½ lbs medium Yukon Gold potatoes, peeled
• 1/4 cup chives, chopped
• 2 tablespoons all purpose flour
• 2 eggs, beaten
• Kosher salt and freshly cracked black pepper
• Vegetable or Grapeseed oil
• Butter
• Sour cream

Directions

• Using a box grater or food processor fitted with grating disc, coarsely grate the onion and place in mesh strainer to remove excess moisture. Grate the potatoes and add to the strainer. Push out any excess moisture and set aside.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Add the potatoes and onions to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 1/4-cup portions of potato mixture into pan and flatten with spatula to form 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while cooking the remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve with sour cream/chives.