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Potato Cake with Horseradish-Sour Cream

This easy 5-ingredient recipe is inspired by rosti and resembles a giant latke. To keep kosher if meat is also being served, simply skip the horseradish sour cream.

Serves 8
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
193 calories per serving


> 2 lbs Yukon Gold potatoes
> 4 tbsp olive oil, divided
> 1 (0.5 oz) pkg Nature's Promise® Organic Chives
> 1 cup low-fat sour cream
> 2 tsp horseradish


Peel the potatoes and grate them using the large holes of a box grater. Place potatoes in a kitchen towel or cheesecloth and squeeze out liquid. Add potatoes to a bowl and season with salt and pepper.
Heat a 9–10-inch cast-iron skillet or nonstick skillet on medium-high. Add 2 tbsp oil to skillet and swirl to coat pan. Add shredded potatoes and pat into an even layer, pressing down with spatula to flatten. Cook, undisturbed, 10–12 min., until top layer starts to become translucent and bottom is a deep golden brown. Reduce heat if bottom begins to brown too rapidly.
Remove pan from heat. Carefully invert potato cake from pan onto a plate. Add remaining 2 tbsp oil to skillet and return potato cake to pan, browned-side up. Cook 8–10 min., until very browned and potatoes in the center of the pancake are tender.
Meanwhile, finely chop the chives. In a small bowl, combine the sour cream and horseradish. Slide potato pancake to a cutting board and cut into wedges. Top potato pancake with horseradish sour cream and chopped chives.


If you keep strict kosher and are serving meat at your seder, you can leave out the sour cream topping on the potato pancake.

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