This twist on a classic is easy to make and totally delicious! Also, by baking them it is a lighter version of the original which is always a plus (that means you can eat more right?). You won’t believe how delicious they are!
Author:Everyday Gourmet with Blakely
Ingredients
Scale
Pancakes
2 pounds potatoes, peeled and grated
1/4 cup chopped fresh chives
1 egg, beaten
1/2 cup all purpose flour
salt
pepper
Horseradish Chive Sauce
1 cup sour cream
1 tablespoon horseradish sauce
2 tablespoons chopped fresh chives
Instructions
Preheat your oven to 450 degrees, keeping two sheet trays in the oven to preheat as well
Grate the potatoes and add them to cold water to keep them from turning brown
Once the potatoes are all shredded drain the potatoes in a colander making sure to squeeze out the extra water by pressing down with your hands firmly
Add the potatoes to a bowl as well as the chives, egg, flour, salt, and pepper. Stir to combine
Take one preheated sheet tray out of the oven, spray with non stick cooking spray, and drop about two tablespoons worth of the potato mixture onto the tray. Press down to spread them out slightly. Keep repeating until the sheet tray is filled and put it into the oven
Let them bake on one side for about 12 minutes, then take them out of the oven and flip them, cooking another 6 minutes on the other side
While the pancakes are cooking make the sauce by mixing all of the ingredients until combined. Serve the potato pancakes hot with a big dollop of the delicious sauce on top