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.
- 3 grated raw potatoes
- 1 teaspoon horseradish
- 2 green onions, chopped
- 1 egg
- 1 pinch salt and pepper
- 1⁄2 cup breadcrumbs
- 1⁄2 cup sour cream
- Combine all ingredients until blended.
- Spoon dollops onto hot griddle coated with olive oil and fry until golden brown on each side.
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!
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.