Potato pancakes often bring back those comforting weekend mornings. This Swedish take adds fresh dill and a touch of onion for an herbaceous twist. They’re easy to make and come together quickly, perfect when you want something warm but not fussy.
The Story Behind This Recipe
Growing up, my family always had a soft spot for simple potato dishes. These potato pancakes remind me of chilly afternoons when we’d come inside from the cold, the kitchen warm and smelling of frying potatoes. Adding dill gives them a special freshness that cuts through the richness, which I really appreciate after a long day.
I like to serve these pancakes with a dollop of sour cream or just plain alongside a crisp green salad. They also work well as a light lunch or a side for roasted meats without feeling heavy. Cooking them is straightforward; the key is really getting the pan hot enough to get that crispy exterior without burning.
One little habit I’ve gotten into is grating the potatoes by hand instead of using a food processor. It gives the pancakes a nicer texture—less mushy and more rustic. Plus, it’s kind of relaxing in the kitchen, just letting your hands do the work. And whenever I make a batch, there’s usually a few leftovers that are great cold or reheated the next day.
Friends who’ve tasted these usually ask for the recipe right away. They’re quite forgiving, so you can tweak the onion or dill amounts or even add a bit of garlic powder if you like. It’s a humble dish that doesn’t demand much, but it always feels like a little treat.
Cuisine: Swedish
Course: Lunch
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 1 large egg
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Vegetable oil or butter for frying
- Sour cream or plain yogurt for serving (optional)
Instructions
- Step 1. Grate the potatoes and onion finely by hand or with a grater. Place in a clean kitchen towel and squeeze out as much moisture as possible.
- Step 2. In a large bowl, combine the grated potatoes and onion with the egg, flour, and chopped dill. Season generously with salt and pepper.
- Step 3. Heat a few tablespoons of oil or butter in a large skillet over medium heat.
- Step 4. Scoop about 2 tablespoons of the potato mixture per pancake into the pan and flatten gently with a spatula to form small rounds.
- Step 5. Fry until the edges are golden and crispy, about 3-4 minutes per side.
- Step 6. Transfer to a plate lined with paper towels to drain excess oil.
- Step 7. Serve warm with sour cream or yogurt, if desired.
Tips for Success
- Be sure to squeeze out excess water from the grated potatoes. This helps the pancakes hold together better and get crispier.
- Use a non-stick skillet or a well-seasoned cast iron pan for even browning and easier flipping.
- Adjust the heat as needed to avoid burning while ensuring the pancakes are cooked through.
- Leftover pancakes reheat well in a skillet or oven to keep the crispiness.
Variations & Substitutions
- Add a small grated carrot for a touch of sweetness and color.
- Mix in some finely chopped chives or green onions for a different onion flavor.
- Try swapping dill for fresh parsley or tarragon if you want a different herb note.
- For a vegan version, replace the egg with a flax egg or a tablespoon of mashed potato.
