Potato Pancakes with Chive Sauce

Potato Pancakes with Chive Sauce

Chef: Cranky Cook

Description: Crunchy, creamy potato pancakes with a tasty chive and sour cream sauce. For an added treat, I sometimes put some cooked sausage in the mix.

Skill Level: Easy

Diets & Intolerances
gluten free |

Prep Time
15 minutes
Total Time
35 minutes
6 to 8

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  • 4 tbsp vegetable oil
  • 1 cup Panko break crumbs
  • 1 cup green onion, sliced
  • 3 cup Monterey jack cheese
  • to taste salt and pepper to taste
  • 1 tsp minced garlic
  • 3 tbsp milk
  • 3 tbsp butter
  • 2 lb Yellow potatoes
  • each ******* Potato Cakes
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp minced garlic
  • 2 tbsp green onions, chopped
  • 3 cup sour cream
  • 1 cup chive
  • each ***** Sauce


  1. Sour Cream Sauce: In mixing bowl, gently whisk together all sauce ingredients. Refrigerate for at least an hour. Makes about 1/2 cup.

  2. Potato Cakes: In medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.

  3. In heavy non-stick skillet, heat oil over medium heat. Add potato cakes and cook about 5 minutes, turning once, or until heated through and golden on both sides. Place on serving platter top each potato cake with 1 tablespoon Sour Cream Sauce.

  4. menu_book Chefs Notes:
    These are a great side dish for nearly any meal you want to serve potatoes with.

Recipe by Cranky Cook, Cranky Cook