Crispy Potato Horseradish Cakes

Recipe courtesy Michael Symon

Show: Melting PotEpisode: Eastern European - Euro Market

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
24 min
Level:
Intermediate
Yield:
4 to 6 servings

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Times:

Prep: 20 min
Inactive Prep: --
Cook: 24 min
Total:: 44 min

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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.

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Comments & Reviews

recipe Crispy Potato Horseradish Cakes
Linda McDonald, OH 02-08-2010
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Delicious
Rated: 5 stars out of 5

Best potatoe pancake yet. I used store bought shredded potatoes because of time contraints, but other than that, followed the... recipe exactly. What a delight!Read more
recipe Crispy Potato Horseradish Cakes
Marilyn Stoughton, MA 06-13-2006
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Never Ever
Rated: 3 stars out of 5

I never ever add flour to my potato pancakes. Potatoes have enough starch in them to hold the pancake together. I grate the... potato and drain the liquid with a bowl underneath. Let the liquid sit for a few minutes, then drain off the liquid in the bowl carefully and the starch will be on the bottom of the bowl. I then add the starch back into the potato and continue with my recipe. NO FLOUR!Read more
recipe Crispy Potato Horseradish Cakes
Todd Plainfield, IN 10-10-2005
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Wow these are good
Rated: 5 stars out of 5

I love potato pancakes and these are the best I've had bar none. I never would have thought of using horseradish, but man... does that ingredient make this dish. One suggestion though, don't place cakes in the oven to keep. Make this the last dish prepared for a meal and serve it immediately!Read more