Potato Pancakes with Sour Cream & Chive Horseradish Sauce

Wash and scrub potatoes but do not peel. Shred the potatoes using a box grater and put the potatoes into a large bowl. Add the onion, lemon juice, garlic and 2 teaspoons salt and toss to combine. Let the mixture stand several minutes, then drain off any excess liquid that forms.

In a small, separate bowl, whisk together egg, pepper, flour, nutmeg and Parmesan cheese. Add this into the potato mixture and gently mix to combine.

Heat a large frying pan over medium heat and add enough oil to cover the bottom. Once oil is shimmering, shape non-packed 1/4 cups of the potato mixture into patties, patting them flat for best results. Add patties into the pan, making sure you don’t crowd the pan.

Cook for 4-5 minutes per side, until golden brown. Watch your heat, you don’t want the edges to get burned before the middle is done. When done remove the patties from the oil using a slotted spoon and drain on a paper towel lined cookie sheet. Repeat with the remaining patties. Sprinkle each potato pancake with additional salt. I like coarse kosher salt. Then keep them warm until serving time.

Mix 1 cup sour cream and 1 tablespoon chives with 1/4 or more teaspoons of prepared horseradish. Serve as dipping sauce for potato pancakes.