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Crispy Potato Cakes with Horseradish
Ingredients:
1 onion, grated
3 baking potatoes, peeled and grated
2 tablespoons all-purpose flour
2 large eggs
3 tablespoons Silver Spring Prepared Horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons vegetable or olive oil
2 tablespoons butter
Salt to taste
Sour cream
Directions:
In a bowl, combine the onion and potato. Add the flour and toss to mix well. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
In a large non-stick skillet, heat the olive oil and butter over medium-high heat until hot.
For each cake, spoon about 3 heaping tablespoons of the potato mixture into the skillet. Cook pancakes for about 4 minutes on each side, or until well browned.
Transfer the cakes to a paper towel-lined brown bag and season with additional salt, if desired.
Serve cakes with sour cream.
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