SRG Potato Pancake


  • 2 large Idaho® Russet potatoes, peeled
  • ½ large White Onion
  • ½ teaspoon White Pepper
  • ¼ cup All-Purpose Flour
  • 3 teaspoon Lemon Juice
  • Clarified Butter or Oil
  • Crème Fraiche or Sour Cream
  • Smoked Salmon
  • Chives, minced


  1. Grate the potatoes and onion on a large hole box grater. Combine, then add salt and pepper. Squeeze potato mixture with hands to remove all excess starch and moisture. Add flour and lemon juice. Mix well by hand. 
  2. Heat 2 ounces clarified butter or oil to an 8" sauté pan then add a tennis ball size mound of potato pancake mixture to the pan. Spread out by hand to form a round 8 in. shape. Cook over high heat until golden brown. Flip using a spatula and cook on the other side for another 4-5 minutes or until toasted brown in color. 
  3. Season with salt and pepper, top with crème fraiche or sour cream and smoked salmon, cut into wedges and garnish with minced chives. 
Print Recipe

Addison Fleming
Snake River Grill

Share this Recipe