Total Time
Prep 20 mins
Cook 20 mins

From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.

Ingredients Nutrition


  1. Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
  2. In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
  3. In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
  4. If made ahead, just reheat in oven at 325 degrees for 10 minutes.
Most Helpful

These were the hit of the dinner. Everyone raved about them. Will definently make again. Made for Fall PAC 2011

CIndytc October 10, 2011

My family ate these in no time. I skipped the topping but otherwise made as directed. I decided to skip the oil and just used Pam. Thanks for the recipe.

Cilantro in Canada February 14, 2010

Interesting flavor with the Parmesan cheese. Nevertheless tasty. I will omit the capers from the sauce next time. Made for Everyday Holiday Tag. :)

Lori Mama February 13, 2010