Potato Pancakes with Sour Cream and Chives

Potato Pancakes with Sour Cream and Chives
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup sour cream
  • 1/4 cup chopped fresh chives
  • Salt and pepper
  • 1 pound large yukon gold potatoes
  • 1/2 large onion
  • 2 tablespoons potato starch
  • 2 eggs, beaten
  • Vegetable oil, for frying


In a small bowl, combine the sour cream and chives; season with salt and pepper. Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine. Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl. Stir in the potato starch and 1 teaspoon salt. Mix in the eggs. Transfer the mixture to a fine strainer; drain.

In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat. Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes. Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain. Sprinkle with salt and serve with the chive sour cream.

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