Potato Pancakes

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Crispy golden potato pancakes, perfect with sour cream, fish roe, and fresh dill.

Portion

Grate the potatoes on a coarse grater and squeeze out excess liquid. Mix with finely grated onion.
Heat a little butter and olive oil in a pan over medium heat.
Take a portion of the potato mixture (about 45–50 g for each pancake) and place it in the pan.
Press lightly with a spatula to form a thin pancake.
Fry until golden and crispy.
Transfer cooked pancakes to a wire rack and continue with the remaining portions.
Serve warm with sour cream, fish roe, and chopped dill. Enjoy!