Scallion Potato Pancake Recipe
bacon + horseradish creme fraiche
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Ingredients
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Pancake Ingredients
Horseradish Crème Fraîche
Bacon
Method
Prepare Pancake Batter
- 1
Grate Potatoes
Peel and grate the russet potatoes into a large mixing bowl. Use a box grater or food processor for efficiency.
- 2
Chop Scallions
Finely chop the scallions and add them to the grated potatoes.
- 3
Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour, salt, and black pepper.
- 4
Cook Pancakes
- 5
Heat Oil
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- 6
- 7
Cook Until Golden
Cook the pancakes for about 4-5 minutes on each side or until golden brown and crispy. Add more oil as needed.
- 8
Keep Warm
Once cooked, transfer the pancakes to a plate and keep warm in a low oven while you repeat with the remaining mixture.
Prepare Horseradish Crème Fraîche
- 9
Mix Ingredients
In a small bowl, combine the crème fraîche, prepared horseradish, lemon juice, salt, and black pepper. Mix well until smooth.
Cook Bacon
- 10
Cook Bacon Strips
In a separate skillet, cook the bacon strips over medium heat until crispy. Drain on paper towels.
Serve
- 11
Plate and Serve
Serve the potato pancakes topped with crispy bacon and a generous dollop of horseradish crème fraîche.