Total Time
40mins
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

Directions

  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

5 5

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

5 5

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.

4 5

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