Chive-Scented Potato Pancakes with Dill Yogurt

Golden, crispy potato pancakes infused with fresh chives, served with a cool dill yogurt sauce for a balanced, interactive meal.

Cuisine: American

Category: Breakfast

Prep: 30 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 lbs, peeled and grated russet potatoes
• 1 medium, finely minced onion
• 1/4 cup, finely chopped fresh chives
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 2 tbsp, chopped fresh dill
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/4 cup vegetable oil

Instructions

1. Step 1: Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture, about 2 minutes.
2. Step 2: In a large bowl, combine potatoes, minced onion, chopped chives, flour, and 1 tsp salt. Mix until evenly distributed.
3. Step 3: Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Form potato mixture into 4-inch diameter patties, pressing firmly to compact.
4. Step 4: Fry patties for 4-5 minutes per side until deep golden brown and crispy, turning once. Drain on paper towels.
5. Step 5: Whisk dill, yogurt, and lemon juice in a small bowl until smooth. Serve pancakes immediately with dill yogurt sauce on the side.