This dish comes from OG’s Mum’s family and is reminiscent of OG's childhood. Perhaps not the most summer-y dish, however, it's yummy with lots of sour cream and fresh chives. I don’t think there is really much more to tell about it. It's all in the title. Obviously if you want more, you can grate more potatoes. Below’s recipe will be enough to serve two. So long as the texture is there (see picture below), you can add and subtract ingredients as per the volume you desire. Also, don’t be shy with the salt. You can always add more when you eat, but it's much nicer with a little bit more salt – and lets it crisp better.
3 large potatoes – peeled & grated (we just used the dirty unwashed starchy variety)
1/2 onion – grated
1-2 tablespoons of plain flour
generous pinches herbs (dill, parsley)
generous pinch of paprika (optional)
salt and pepper to taste
butter (or olive oil) for coating pan (or sandwich press in this instance)
sour cream (to serve – optional)
Chopped fresh chives (to serve – optional)
1. In a medium bowl, combine all ingredients minus the butter, sour cream and fresh chives. Mix well. Cover in cling wrap and refrigerate for 15 to 30 minutes. This lets the flavour soak into the potatoes and dries it up a little.
2. You can use a pan/skillet or we just used a sandwich press. Melt butter while pan/sandwich press is heating. Ensure not to burn the butter. You can also use olive oil for the vegans out there but its not as tasty as butter.
3. Spoon potato mixture onto hot pan/sandwich press forming pancakes. Don’t be too concerned about the liquid as this will solidify when cooking. Ensure the potato pancakes are quiet thin without many gaps or holes. Fry til brown (3 to 5 minutes). If you’re using a plan, you can flip with a spatula and cook the other side (2 to 3 minutes per side). Repeat with remaining ingredients.
4. Serve hot with a dollop of sour cream and chopped fresh chives.