Food Network: Crispy Potato Horseradish Cakes

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Crispy Potato Horseradish Cakes
Recipe courtesy Michael Symon

Ingredients
1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter

1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Directions
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.
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 degrees F oven to stay warm
until ready to serve.
To serve, transfer potato cakes to a platter and dollop each one with creme
fraiche. Top with a sprig of dill.