Ingredients Jump to Instructions ↓

  1. 1 Onion - grated

  2. 3 Baking potatoes, like russets - peeled, grated

  3. 2 tablespoons 30ml All-purpose flour - plus more as needed

  4. 2 tablespoons 30ml Eggs (large)

  5. 3 tablespoons 45ml Finely-grated fresh horseradish

  6. 1/2 teaspoon 2 1/2ml Lemon zest

  7. 1/4 cup 36g / 1 1/3oz Chopped fresh dill

  8. 3/4 teaspoon 3.8ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 6 tablespoons 90ml Olive oil

  11. 2 tablespoons 30ml Unsalted butter

  12. 1 cup 237ml Creme fraiche or sour cream

  13. Fresh dill sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.

  2. In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel-lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degree oven to stay warm until ready to serve.

  3. To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

  4. This recipe yields 4 to 6 servings.


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