Crispy Potato Pancakes

Ingredients

• 3/4 cup sour cream
• 2 tablespoons prepared horseradish, from a jars, squeezed dry
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh parsley
• 3 lbs baking potatoes, peeled, grated, squeezed dry
• 2 eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 cup shredded parmesan cheese
• 1/2 cup chopped fresh chives
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup canola oil

Directions

1. 1

   Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.

2. 2

   In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.

3. 3

   In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.

4. 4

   If made ahead, just reheat in oven at 325 degrees for 10 minutes.