Polish potato pancakes with cottage cheese

by Kayla Magazine

Potato pancakes is that simple everyday recipe that every housekeeper knows. Today I’m gonna share my shredded potato pancakes recipe. I call it Polish potato pancakes. Did you know that potato pancakes is popular all around the world? You can find hundreds of recipes variations in german, polish, korean, jewish, irish, swedish, hungarian, indian, norwegian, czeck language. I would say taste and variations depend a lot on what you like. My Shredded potato pancakes taste like restaurant food. It is so easy to make. Just in 15 minutes. By the way, if you are vegan foodie and want to make vegan potato pancakes without eggs, cottage cheese and salmon, just skip these three ingredients. It turns out perfect. Give it a try. Here are the ingredients you need.

Polish potato pancakes ingredients

Potatoes: Yukon Golds, are better if you want to ensure your hash browns stick together. But if you want crispy hash browns, grab some starchy potatoes, like Russet.

Garlic: it’s that secret ingredient that makes homemade potato pancakes taste so good. You will need a whole bulb.

Salt and pepper

Eggs: I use organc free – range eggs.

Cottage cheese: use your favorite brand.

Sour cream: I use light sour cream.

Salmon: Cold Smoked Atlantic Salmon (Nature’s promise or Ducktrap river of Maine)

Herbs: Anything you like or have on hand is fine. I always keep a box of dill in the freezer. Baby dill is perfect here. You can use parsley, scallions, cilantro, chives, arugula or spinach.

Homemade Polish potato pancakes recipe

Ingredients

14 small-medium sized potatoes

1 garlic bulb 

3 free-range eggs

Salt, pepper

Potato pancakes sauce

Cottage cheese

Light sour cream

1 clove of garlic

Cold Smoked Atlantic Salmon (for serving)

Herbs

How To Make Shredded Polish potato pancakes

Peel and grate potatoes with a box grater in a big bowl.

potato pancakesrub

Peel the garlic cloves, grate them and add them to the potato bowl. Sprinkle a generous amount of salt.

Add black pepper and massage everything into the potatoes with your hands. It turns out so good when you rub it with your hands. Remove all potato juice before adding eggs.

Polish potato pancakes

Beat three eggs in a bowl and whisk them with a fork. Pour into the potato bowl and mix everything well.

Heat up some vegetable oil in a large iron skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the grated potato pancakes are crispy and golden brown.

Sauce

Remove cottage cheese excess liquid. Mix cottage cheese with light sour cream and dill (or add any of your favorite herbs). Season with salt, add a grated garlic clove and combine everything.

How to serve Polish potato pancakes to look like at restaurant

Place the Polish potato pancakes one on another making a tower. Garnish with cottage cheese sauce. Place a small piece of salmon on the top, sprinkle a bit of dill. Enjoy!

How to make vegan potato pancakes

If you are looking for Vegan potato pancakes recipe without  eggs and dairy, just skip it. It turns out perfectly without eggs and cottage cheese. You can use vegan sour cream.

Nutrition facts

Potatoes aren’t usually thought of as nutritious. The potato is fat and cholesterol free as well as low in sodium. Potatoes are a rich source of fiber, which can help you lose weight by keeping you full longer. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly. One unskinned potato provides:

  • over 40% of the recommended daily value of Vitamin C
  • about half the Vitamin B6 needed for the day
  • more potassium than a banana
  • Potatoes are also a good source of calcium, magnesium, and folate.

Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage.


More healthy lunch ideas:

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Polish potato pancakes

Polish potato pancakes with cottage cheese

Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 14 small-medium sized potatoes
  • 1 garlic bulb 
  • 3 free-range eggs
  • Salt, pepper
  • Sauce
  • Cottage cheese
  • Light sour cream
  • 1 clove of garlic
  • Cold Smoked Atlantic Salmon
  • Herbs

Instructions

Peel and shred potatoes with a cheese grater in a big bowl.

Peel the garlic cloves, grate them and add them to the potato bowl. Sprinkle a generous amount of salt, add black pepper and massage everything into the potatoes with your hands. It turns out so good when you rub it with hands. Remove all potato juice.

Beat three eggs in a bowl and whisk them with a fork. Pour into the potato bowl and mix everything.

Heat up some vegetable oil in a large, iron skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the potato pancakes are crispy and golden brown.

Polish potato pancakes sauce

Remove cottage cheese excess liquid. Mix cottage cheese with light sour cream and dill (or add any of your favorite herbs). Season with salt, add a grated garlic clove and combine everything.

Place the Polish potato pancakes one on another making a tower. Garnish with cottage cheese sauce. Place a small piece of salmon on the top, sprinkle a bit of dill. Enjoy!

Notes

Tip for vegan potato pancakes. If you are vegan foodie and not into eggs and dairy, just skip it. It turns out perfectly without eggs. Try vegan sour cream recipe

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