INGREDIENTS
1 ½ lb. russet potatoes (about 4 potatoes)
½ medium onion
2 eggs
⅓ cup chopped chives
⅓ cup chopped dill
½ tsp. salt
½ tsp. pepper
⅓ cup all-purpose flour
oil for frying
INSTRUCTIONS
Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
Drain as much of the liquid as you can from the bowl and discard.
Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.
NOTES
HOW TO STORE POTATO PANCAKES
Store these Potato Pancakes in an airtight container in the refrigerator once they are cooled. They will keep fresh for up to 3 days. If you think you will not use them by then, then wrap them in foil and place them in a ziplock freezer bag. You can keep them in the freezer for about 2 weeks. Then, just allow them to defrost and reheat them in the oven or on the stove.
