Mini Potato Pancakes with Sour Cream and Pepper Jelly

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Rose All Day With Geoffrey Zakarian

Mini Potato Pancakes with Sour Cream and Pepper Jelly

Name: Mini Potato Pancakes with Sour Cream and Pepper Jelly
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 20 potato pancakes
Ingredients: 2 medium russet potatoes, peeled; 3 tablespoons finely chopped chives, plus about twenty 1/2-inch segments, for garnish; 1 large egg; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; Vegetable oil, for shallow frying; Sour cream, for topping; Red pepper jelly, for topping

Getting reviews...

Level: Easy

Total: 30 min
Active: 30 min

Yield: about 20 potato pancakes

Level: Easy

Total: 30 min
Active: 30 min

Yield: about 20 potato pancakes

Ingredients

Deselect All

2 medium russet potatoes, peeled

3 tablespoons finely chopped chives, plus about twenty 1/2-inch segments, for garnish

1 large egg

2 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

Vegetable oil, for shallow frying

Sour cream, for topping

Red pepper jelly, for topping

Directions

Grate the potatoes on the large holes of a box grater and rinse with cold water in a colander. Strain well and squeeze dry in a towel. Transfer to a bowl and add the chopped chives and egg. Mix well to thoroughly combine, then sprinkle with the flour, 3/4 teaspoon salt and a few grinds of pepper. Mix to combine.
Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat until shimmering and hot. Working in batches, spoon rounded tablespoons of the mixture into the skillet and flatten each to make thin pancakes. Cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
Spoon a little bit of sour cream on each pancake followed by a dollop of the pepper jelly. Garnish with the chive segments and serve.