This is a new twist on the classic Jewish potato pancake recipe, made even better with savory Creole Herb on the side.
2 large russet potatoes
1 large egg white, whisked
3 tbsp all-purpose flour
2 tbsp chopped fresh chives
1 ¼ tsps kosher salt
¼ tsp freshly ground pepper
3 tbsp butter
1 container of Dip Me Creole Herb Sour Cream Dip
-Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, chives, salt and pepper. Mix well.
-Melt butter in a large saute' pan over medium heat. Place a tablespoon of the potato mixture into the butter and cook for 2 minutes. Turn pancakes and cook for another 2 minutes, or until crisp on the outside and golden brown. Top with dollops of Dip Me Creole Herb Sour Cream Dip.
Note: This is a yummy and very satisfying lunch or dinner when you need to use up the rest of the dip.