Directions:
- Boil Potatoes: Place cubed potatoes in a pot with 1 teaspoon of salt. Bring to a boil and cook for 20 minutes until tender. Drain and set aside.
- Prepare Batter: In a large bowl, whisk the eggs with 1/2 teaspoon salt and 1 teaspoon sugar. Add the milk and flour, stirring until smooth. Mix in 2 tablespoons olive oil.
- Combine Ingredients: Add the boiled potatoes, chopped green onions, and dill to the batter. Mix until well combined.
- Fry Pancakes: Heat olive oil in a skillet over medium-high heat. Spoon batter into the skillet, flattening into pancake shapes. Cook for 3-4 minutes on each side, until golden brown and crispy.
- Serve: Serve hot, garnished with additional dill or a side of sour cream if desired.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a fresh green salad for a light meal.
- Enjoy with scrambled eggs or bacon for a hearty breakfast.
Cooking Tips:
