Entree: Poland – Highland / Gorale – Placki Ziemniaczane (Crispy grated potato pancakes pan-fried until golden, traditionally served with sour cream or mushroom sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and grated
- 1 small onion, peeled and grated, approx. 4 oz (115 g)
- 2 large eggs, approx. 3.5 oz (100 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil or clarified butter for frying
- 1 cup (240 ml) sour cream, for serving
- 2 tbsp (8 g) fresh chives or parsley, finely chopped, for garnish
Optional mushroom sauce
- 8 oz (225 g) mixed mushrooms, sliced
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced, approx. 1 oz (30 g)
- 1/2 cup (120 ml) vegetable or chicken stock
- 1/4 cup (60 ml) sour cream
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare potatoes and onion: grate potatoes and onion coarsely into a bowl. Let sit 5 minutes, then transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; reserve the liquid to let potato starch settle if desired.
2. Mix batter: in a large bowl combine grated potatoes and onion with eggs, flour, salt, and pepper until evenly mixed.
3. Heat fat: warm 1/4 cup (60 ml) of the oil or clarified butter in a large skillet over medium-high heat until shimmering.
4. Fry pancakes: spoon heaping 1/4-cup (60 ml) portions of the mixture into the skillet, flattening to 1/4–1/2 inch (0.635 to 1.27 cm) thick. Fry 3–4 minutes per side until deep golden and crisp. Work in batches, adding more oil as needed. Drain on paper towels and keep warm in a low oven while finishing.
5. (Optional) Make mushroom sauce: melt butter in a separate skillet over medium heat. Add shallot and cook until translucent, add mushrooms and sauté until browned. Stir in stock and simmer 5 minutes, then whisk in sour cream, season with salt and pepper and keep warm.
6. Serve: arrange pancakes on plates, top or serve alongside with sour cream and chopped chives or spoon mushroom sauce over the pancakes. Serve immediately.

1. Prepare potatoes and onion: grate potatoes and onion coarsely into a bowl. Let sit 5 minutes, then transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; reserve the liquid to let potato starch settle if desired.
2. Mix batter: in a large bowl combine grated potatoes and onion with eggs, flour, salt, and pepper until evenly mixed.
3. Heat fat: warm 1/4 cup (60 ml) of the oil or clarified butter in a large skillet over medium-high heat until shimmering.
4. Fry pancakes: spoon heaping 1/4-cup portions of the mixture into the skillet, flattening to 1/4–1/2 inch thick. Fry 3–4 minutes per side until deep golden and crisp. Work in batches, adding more oil as needed. Drain on paper towels and keep warm in a low oven while finishing.
5. (Optional) Make mushroom sauce: melt butter in a separate skillet over medium heat. Add shallot and cook until translucent, add mushrooms and sauté until browned. Stir in stock and simmer 5 minutes, then whisk in sour cream, season with salt and pepper and keep warm.
6. Serve: arrange pancakes on plates, top or serve alongside with sour cream and chopped chives or spoon mushroom sauce over the pancakes. Serve immediately.