Latkes with Sour Cream-Mushroom Sauce
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Ingredients
2 large russet potato, shredded (about 3 cups)
5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
0.25 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup sour cream
5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
0.25 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup sour cream
Instructions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Latkes with Sour Cream-Mushroom Sauce
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Directions
Print
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Ingredients
2 large russet potato, shredded (about 3 cups)5 green onion, chopped (about 1/2 cup plus 2 tablespoons)0.25 cup all-purpose flour1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup sour cream
Spooktacular Buffalo Chicken Dip
Everyone loves Buffalo Chicken Dip, but wh...
Creamy Salsa Dip
It couldn't be easier to make this delicio...
Salsa Verde Shrimp
When it’s one of those nights that you t...
Quick Cheese Fondue
With just four ingredients and 15 minutes,...