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1 onion, grated
3 baking potatoes, peeled and grated
2 tablespoons all-purpose flour
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons vegetable or olive oil
2 tablespoons butter

Salt to taste
Sour cream for accompaniment

1. In a bowl, combine the onion and potato. Add the flour and toss to mix well. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
2. In a large non-stick skillet, heat the olive oil and butter over medium-high heat until hot. For each cake, spoon about 3 heaping tablespoons of the potato mixture into the skillet. Cook pancakes for about 4 minutes on each side, or until well browned. Transfer the cakes to a paper towel-lined brown bag and season with additional salt, if desired.
3. Serve cakes with sour cream.

Makes 4 to 6 servings.