Crispy Potato Cakes with Horseradish Dill Sauce and Pickled Red Onions

Ingredients

• •4 medium Russet potatoes, peeled and grated
• •1/4 cup all-purpose flour
• •2 large eggs, lightly beaten
• •1/3 cup finely chopped green onions
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 cup vegetable oil for frying
• •1/2 cup sour cream
• •1 tablespoon prepared horseradish
• •1 tablespoon fresh dill, finely chopped
• •1 small red onion, thinly sliced
• •1/2 cup apple cider vinegar
• •1/2 cup water
• •1 tablespoon sugar
• •1 teaspoon salt

Instructions

1. 1

   Squeeze the grated potatoes in a clean kitchen towel to remove excess liquid.

2. 2

   In a large bowl, combine the potatoes, flour, eggs, green onions, salt, and black pepper. Mix well.

3. 3

   Heat vegetable oil in a large skillet over medium heat.

4. 4

   Scoop about 1/4 cup of the potato mixture and shape into a patty, then place in the skillet. Repeat with remaining mixture, cooking in batches if necessary.

5. 5

   Fry the potato cakes for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.

6. 6

   For the sauce, mix sour cream, horseradish, and dill in a small bowl. Refrigerate until ready to serve.

7. 7

   To make the pickled onions, combine apple cider vinegar, water, sugar, and salt in a small pot. Bring to a boil, then pour over the sliced red onions in a heatproof bowl. Let cool to room temperature.

8. 8

   Serve the crispy potato cakes warm with horseradish dill sauce and pickled red onions on the side.