Sour Cream and Chive Potato Pancakes

"Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
20 Sour Cream and Chive Potato Pancakes




  • Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
  • Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
  • Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
  • Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. MarraMamba
    I loved the flavor of these, next time i think i will try to finish them in the oven though. They are so good but my stovetop just did not cook the potatoes all the way through before the outside got very dark. Apart from that, which could be my pan, they were fantastic
  2. CookingONTheSide
    I loved these. They are delicate but delicious! Thanks for sharing. Made for Gimme 5 tag.
  3. Galley Wench
    Loved the flavor . . . used all your spices, excpet instead of shredded potatoes I used left over mash potatoes. I substituted shallots for the onion. Only problem I had was keeping the patties together . . . probably should have added more flour since I was using mashed potatoes. Made for ZWT5 Family Picks.
  4. kittycatmom
    Yummy, yummy!!!! I love Potato Pancakes! These are so yummy!!! I didn't have chives, but used green onion tops. I chose not to use the sage. I also cheated a little and used ready made potatoes. I served these with homemade applesauce. Made for 1.2.3 Hits
  5. Lalaloula
    I really like the taste of these yummy potato pancakes! They are herby yet light and the chives and onion goe great together. I skipped the sage also, since I didnt have any on hand, but will maybe add it next time (for I think it sounds like a great addition). These are easy to put together and make a great side dish to veggies. I served them with a dollop of yoghurt mixed with herbs on top and mixed veggies which I liked a lot. My only problem with these was that they took way longer to bake than stated in the recipe (not 15 minutes, but rather 35-40 minutes). But other than that, very nice! Thanks so much for sharing, bluemoon!


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
View Full Profile

Find More Recipes