Potato Pancakes with Dill Sauce
Try these savory pancakes for breakfast or as a side for dinner. The sauce can be made a day ahead and stored in the refrigerator.
Cook Time:
20 min
Servings:
6
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Ingredients
- 1/2 Cup sour cream
- 1/2 Cup mayonnaise
- 1 Tablespoon fresh chives chopped
- 1/2 Teaspoon dried dill weed
- 1/2 Teaspoon salt
- 1 Package Simply Potatoes Shredded Hash Browns
- 3 eggs beaten
- 1/4 Cup onions finely chopped
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- Vegetable oil to fry
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Simply Potatoes Shredded Hash BrownsInstructions
- Stir together sour cream, mayonnaise, fresh chives, dill and salt in small bowl until well blended. Refrigerate until serving time.
- Stir together Simply Potatoes Shredded Hash Browns, eggs, onions, salt and pepper.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat. For each pancake drop 1/4 cup Simply Potatoes mixture into skillet; flatten slightly (make 3 pancakes at a time.) Cook 3 to 4 minutes or until bottom is golden brown. Turn and continue cooking 2 to 3 minutes or until golden brown on both sides. Repeat with remaining potato mixture adding additional oil to skillet if needed.
- To serve place 2 pancakes on serving plate; top with dill sauce.
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