Crispy Potato Horseradish Cakes Recipes

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CRISPY POTATO HORSERADISH CAKES



Crispy Potato Horseradish Cakes image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter
1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
  • In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
  • To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

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