Ingredients

• 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated
• 2 medium (4 ounces) red beets, peeled and coarsely grated
• 1 small yellow onion, coarsely grated
• 1 large egg, lightly beaten
• 1/4 cup flour
• 3/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/3 cup canola oil
• 1/4 cup sour cream or yogurt, for garnish
• 2 tablespoons minced fresh dill, for garnish (do not use dried dill)

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Instructions

1. Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry.
2. Place the beets and onions in a large colander and strongly squeeze out the excess moisture.
3. In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.
4. Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil.
5. Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.