Potato Dill Pancakes With Gravadlax Recipes

DILL-SCALLION POTATO PANCAKES

Dill-Scallion Potato Pancakes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

MOUTHWATERING POTATO PANCAKES WITH DILL

Mouthwatering Potato Pancakes with Dill image

Goes so well with cheese dips, sourcream or sauce! Try replacing dill with dried basil, thyme or fenugreek leaves for variation of hearty aromas!

Provided by Mini Ravindran

Categories One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 cups potatoes, peeled and grated
3 eggs
2 tablespoons cracker meal
1 tablespoon onion, grated
1 teaspoon salt
2 teaspoons dill
oil (for frying)

Steps:

Mix together the eggs, cracker meal, onion, salt, and dill.
Set aside.
Squeeze the grated potatoes in a clean towel.
until dry.
Add to the mixture.
Heat a light coating of oil in a heavy flat bottomed pan or griddle.
Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
Brown on both sides (about 2-3 per side).
Serve warm.

Nutrition Facts : Calories 202.9, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 885.6, Carbohydrate 29, Fiber 3.4, Sugar 1.7, Protein 9.6

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