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

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.