Categories: pancakes

Ingredients

• 2 large eggs
• Kosher salt and pepper
• 2 Lb. (3 to 4) medium russet potatoes, peeled
• and halved lengthwise
• 2 medium onions, quartered
• 1/2 cup matzo meal
• 8 Tbsp. olive oil, plus more if necessary

Directions

1. In a large bowl, whisk together the eggs, 1 tsp. salt and 1/4 tsp. pepper.
2. In a food processor fitted with a large grating disk, grate the potatoes and onions (or grate them on the large holes of a box grater). Add them to the bowl with the eggs and toss to combine. Add the matzo meal and mix to combine.
3. Heat 2 Tbsp. oil in a large skillet over medium heat. Gently drop 5 large spoonfuls of the potato mixture into the skillet (about 1/4 cup each). Spread out the spoonfuls to create even pancakes and cook until browned, 4 to 6 minutes per side; transfer to a plate.
4. Repeat with the remaining potato mixture, adding more oil to the skillet as necessary (when getting near the end of the potato mixture, strain and discard any liquid at the bottom of the bowl).

5. topping:

6. Horseradish and dill sour cream- in a small bowl, combine 1/2 cup sour cream and 1 Tbsp. each prepared horseradish and chopped fresh dill. Sprinkle with pomegranate seed and additional dill.
7. Chopped eggs and parsley- In a small bowl, gently combine hard-boiled eggs (chopped), 1/4 red onion (finely chopped), 1 Tsp. each Dijon mustard, capers and fresh flat-leaf parsley ( both roughly chopped) and 1/4 tsp. pepper.
8. Sautéed Apples- Melt 1 1/2 Tbsp. unsalted butter in a large skillet. Stir in 2 Gala apples (cut into 1/2 inch pieces), 1 Tbsp. rosemary leaves and 1/4 tsp. pepper. Cook, stirring occasionally, until lightly caramelized, 5 to 7 minutes.

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