Total Time
23mins
Prep 15 mins
Cook 8 mins

This recipe I collected from our trip to Prince Edward Island, Canada. It is different with the potatoes, and we love it.

Ingredients Nutrition

Directions

  1. Combine all ingredients until blended.
  2. Spoon dollops onto hot griddle coated with olive oil and fry until golden brown on each side.

Reviews

(2)
Most Helpful

One word to describe these babies would be YYYYUUUUUUUUUUMMMMMMMMMMM!!!! I was craving latkes one day, so I decided to try this recipe. Boy am I glad I did! I have to admit that I used plain yogurt instead of sour cream, but you can't really tell the difference in the taste. I made some extra ones, wrapped in wax paper, and froze them to enjoy for breakfast. Zapped 'em for about 1 minute, and they were almost as good as fresh! I have a feeling I'll be making these a lot! Thanks!

JenSmith December 27, 2005

These were wonderful potato pancakes. The only bread crumbs I had were Italian herb flavor, but they added a nice touch. I particularly liked the taste added by the horseradish. Instead of using raw potatoes, I used high quality refrigerated hash browns with wonderful results. My brunch guests raved about them. Thanks so much for posting this recipe.

Vina December 25, 2004

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