3 large potatoes (about 500g), cooked whole, skins on
1 cup buttermilk
¼ cup chives, chopped
¼ cup dill, chopped
¼ cup parsley, chopped
Salt and pepper
1 cup cheese, grated
3 tbsp chives, chopped finely
Bacon and eggs, fried, served as accompaniments
In a large mixing bowl, use a ricer to grate the potatoes, add the eggs, chives, dill, parsley, buttermilk and mix until combined. Use more buttermilk if you want a thinner consistency to your butter, and a thinner pancake.
In a hot frying pan with a little olive oil, spoon the mixture into it and cook until golden on one side. Flip the pancakes and top with the cheese and chives until golden on the underside and cheese is melted.
In a separate frying pan fry the bacon until crispy and the eggs as you desire.