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.