German Potato Pancakes with Dill Dip and Smoked Salmon

Method8 steps · about 50 min

1. 1

   Step 1: Peel and shred the potatoes (6 large) and the onion (1 large).

   Uses 6 large potatoes (i.e. Russet potatoes) · 1 large onion

2. 2

   Step 2: Press out the water and add to a bowl.

   Uses shredded potatoes and onion

3. 3

   Step 3: Add eggs (2), salt (2 tsp.), pepper (1 tsp.) and flour (5 tbsp.) and mix well.

   Uses squeezed potato and onion shreds · 2 eggs · 2 tsp. salt · 1 tsp. pepper · 5 tbsp. flour

4. 4

   Step 4: In a large non-stick pan heat oil (¼ cup) and clarified butter (1 tbsp.) (optional) on medium-high.

   Uses ¼ cup vegetable oil · 1 tbsp. clarified butter (optional)

5. 5

   Step 5: Add two tablespoons of potato mix to the pan and flatten out. Depending on the size of your pan, you can add two or three of these.

   Uses 2 tablespoons mixture per pancake

6. 6

   Step 6: Bake on both sides on medium heat until golden brown and the edges are crispy.

   Uses shaped potato pancakes

7. 7

   Step 7: Remove from pan and let drain on a paper towel and keep warm in the oven at 200 Fahrenheit, until all the potato mixture is used.

   Uses golden crisp potato pancakes

8. 8

   Step 8: Serve with All Tastes German dill dip (1) and top with smoked salmon (8 oz.).

   Uses drained warm potato pancakes · 1 recipe of All Tastes German dill dip · 8 oz. smoked salmon