This twist on a classic is easy to make and totally delicious! Also, by baking them it is a lighter version of the original. You won't believe how delicious they are!
|Peeled potato||2 Pound , grated|
|Chopped fresh chives||1/4 Cup (4 tbs)|
|Egg||1 , beaten|
|All purpose flour||1/2 Cup (8 tbs)|
|For horseradish chive sauce:|
|Sour cream||1 Cup (16 tbs)|
|Horseradish sauce||1 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
1.Preheat oven to 450F with two trays.
2.Grate the potatoes and add them to cold water to keep them from turning brown.
3.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.
4.Add the potatoes to a bowl as well as the chives, egg, flour, salt, and pepper. Stir to combine.
5.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.
6.Press down to spread them out slightly. Keep repeating until the sheet tray is filled and put it into the oven.
7.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.
8.While the pancakes are cooking make the sauce by mixing all of the ingredients until combined.
9.Serve hot with a big dollop of the delicious sauce on top and enjoy!