Potato Pancakes with Lingonberry Preserves and Horseradish Cream
A sweet and savory breakfast with yellow and russet potatoes. Pan-fried potato pancakes, with lingonberry preserves and horseradish cream garnished with dill.
Ingredients
Potato Pancake
- 1 Pound Alsum yellow potatoes
- 1 Pound Alsum russet potatoes
- 1 Cup Alsum yellow onions sliced
- 1 Tablespoon Salt
- ½ Tablespoon Black pepper ground
- 3 Tablespoons Butter
Horseradish Cream
- ½ Cup Heavy whipping cream
- 3 Tablespoons Horseradish
- 3 Tablespoons Lemon juice
- 1 Teaspoon Salt
- ½ Teaspoon Black pepper ground
Side and Garnish
- 1 Cup Lingonberry preserves
- 1 Tablespoon Dill fresh
Instructions
- Wash and rinse potatoes, then pat dry with a towel, peel, and hold in cold water. Using a grater, grate potatoes and place them in a bowl.
- Squeeze excess water and pat dry with a towel and place in a bowl, add sliced yellow onions then season with salt and black pepper.
- In a frying pan or skillet, on medium heat, add butter and evenly spread seasoned potatoes and onions, cook for 15 minutes, then using a spatula, gently release the bottom part from the pan. Then flip over to the other side and cook for another 15 minutes or until golden brown and crisp. Note: use a chopping block to flip the potato pancake and then carefully slide it back onto the pan.
- In a medium size bowl, or stand mixer, whisk the heavy whipping cream until medium stiffness. Then fold in horseradish, lemon juice, salt, and pepper.
- To serve on a platter or individual plates, cut potato pancake in equal parts, serve with a dollop of horseradish cream, a dollop of lingonberry preserves and garnish with fresh dill.
Nutrition
Calories: 240kcalCarbohydrates: 42gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 720mgPotassium: 256mgFiber: 2gSugar: 17gVitamin C: 14.6mgCalcium: 37mgIron: 1mg