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Potato Pancakes with Chives and Tarragon


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  • 1 pound Russet potatoes, pared and shredded, but not rinsed (21/2 cups)
  • 2 tablespoons snipped chives OR: finely chopped green onion tops
  • 1 1/2 teaspoons chopped fresh tarragon OR: 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 tablespoons olive oil OR: vegetable oil


Servings 4
Preparation time 10mins
Cooking time 15mins


Step 1

Combine potato, chives, tarragon, salt and pepper in large bowl. Form into 4 equal patties, each about 3 1/2 x 1/2inch, squeezing out liquid.

Heat oil in large skillet over moderately high heat. Add patties. Reduce heat to moderate; cook 15 to 17 minutes, turning patties over every 5 minutes for even browning. Drain on paper toweling. Serve as is or with a dollop of lowfat plain yogurt or applesauce.


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