Deruny – Ukrainian Potato Pancakes

These potato pancakes have finely grated, raw potatoes and onion. It's a classic Ukrainian dish called Deruny. Our moms still make these deruny regularly.

These aren’t the potato pancakes I posted earlier which used left-over mashed potatoes. These are finely grated, raw potatoes and onion. It’s a classic Ukrainian dish called Deruny. Our moms still make these regularly. This is actually Vadim’s post. He combined both our family recipes and it turned out perfect.

Ingredients for deruny:

  • 5 medium size potatoes (about 1.5 lb)
  • 1 onion
  • 1 egg
  • 3 Tbsp of all purpose flour
  • 1 Tbsp of sour cream
  • 1 tsp of salt and pepper to taste
  • oil (for frying)

How to Make Deruny:

1. Prep all the ingredients. Peel potatoes and onion.

2 .Take  big bowl,  grate potatoes and onion (on the star shaped grater), taking turns and mixing grated mixture. Onion juice will keep potatoes from browning:

img_3952

3. Add flour, egg, sour cream and mix it well, than add 1tsp of salt and some black pepper,  batter should be still liquid enough so you can easily ladle it:

4 .Warm up a skillet with 2-3 Tbsp of oil over medium/high heat.  Add 1 heaping Tbsp of mixture at a time to the skillet fry on one side until golden brown in color, then flip to other side and fry for the same amount of time. Repeat the same procedure for the rest of the batter:

These potato pancakes have finely grated, raw potatoes and onion. It's a classic Ukrainian dish called Deruny. Our moms still make these deruny regularly.

5. Serve deruny warm, they are best with sour cream, enjoy.

Deruny - Ukrainian Potato Pancakes (Деруни)

5 from 17 votes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
These potato pancakes have finely grated, raw potatoes and onion. It's a classic Ukrainian dish called Deruny. Our moms still make these deruny regularly.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3
Servings: 6 -8

Ingredients

  • 5 medium size potatoes about 1.5 lb
  • 1 onion
  • 1 egg
  • 3 Tbsp of all purpose flour
  • 1 Tbsp of sour cream
  • 1 tsp of salt and pepper to taste
  • Cooking oil

Instructions

Prep all the ingredients:

  1. Peel potatoes and onion:
  2. Take big bowl, grate potatoes and onion (on the star shaped grater), taking turns and mixing grated mixture. Onion juice will keep potatoes from browning.
  3. Add flour, egg, sour cream and mix it well, than add 1 tsp of salt and some black pepper, batter should be still liquid enough so you can easily ladle it.
  4. Warm up a skillet with 2-3 Tbsp of cooking oil over medium/high heat. Add 1 heaping Tbsp of mixture at a time to the skillet fry on one side until golden brown in color, then flip to other side and fry for the same amount of time. Repeat the same procedure for the rest of the batter.

Serve deruny warm, they are best with sour cream, enjoy.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • SASHA
    June 6, 2018

    I cooked this and it tastes great Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so glad you enjoyed it, Sasha! Thank you for the great review! Reply

  • Natasha Desaulniers
    May 22, 2018

    Hi! I made these and they were the BEST. Also, I am planning to start a little Ukrainian restaurant, how many other Ukrainian recipes do you have?

    P.s. the deruny was DELICIOUS. Reply

  • Trisha Jenz
    February 7, 2018

    Hello Natasha! I love Ukrainian cooking and am happy to say that I have been fortunate enough to try it in country. I am wondering a few things, I have seen mushrooms put into the pancakes before, how does adding things like that into it affect the recipe? Also, are you familiar with a mushroom sauce that is sometimes served with them as well? Thank you and I am excited to make some of my own at home! Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Trisha, I haven’t seen mushrooms put into the batter, but you could probably use them in a filling. Here is the same recipe except with a filling. I’m not sure about the mushroom sauce. We have several mushroom gravy recipes that would work but not sure if that is what you are looking for. Reply

  • Emilie
    January 9, 2018

    hello natasha, is there any way to make them ahead of time? maybe the night before? Reply

    • Natasha
      natashaskitchen
      January 9, 2018

      Hi Emilie, with this recipe, they are really best fresh. You can reheat leftover pancakes on a skillet the next day but the mixture is best used/cooked after it is prepared. Reply

  • Marysia
    October 13, 2017
  • Lena
    July 26, 2017

    Is there a easier way to grate the potatoes? Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Lena, You might also try a blender to do the pureeing of the potato – it results in a slightly different consistency of the pancakes but we love it when we are pressed for time. Reply

  • Lucie Kotovski
    June 4, 2017

    Natasha, because I live in Australia, some of the terms you use is American. We call a skillet a frypan and all-purpose flour is just plain flour. Also, I use self raising flour instead of plain flour with some extra condiments and even Russian people have praised my potato pancakes! Do you have a recipe for borscht? Thank you! Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Lucie, thank you for sharing that with me and yes I have multiple borsch recipes that you can find hereReply

  • Faye
    May 12, 2017

    I made these the other day. After grating one potato on the star side of the grater, I gave up. It was way too time consuming and difficult to do. I instead grated it on the small grate side and I found the pancakes turned out just as well!
    I did not have an onion at the time and just added a very tiny dash of onion powder for the flavour and it turned out well.
    I also did not have sour cream and used a plain greek yogurt instead and it turned out very well. My husband and I ate them all at once 🙂 I used extra plain greek yogurt as a topping for mine and it was great! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Faye, I love the idea of serving with Greek yogurt. You might also try a blender to do the pureeing of the potato – it results in a slightly different consistency of the pancakes but we love it when we are pressed for time. Reply

  • Olena
    March 27, 2017

    These came out delicious! Thank you! Reply

    • Natasha's Kitchen
      March 27, 2017

      You’re welcome! I’m happy to hear you enjoy the recipe! Reply

  • Penny
    January 7, 2017

    Are these supposed to be soft or crisp inside. First time makin them for a friend. Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Hi Penny, they should be soft but not mushy inside and crisp on the outside but they do soften on the outside a little as they sit and cool. I hope you love them! Reply

  • Liliya
    September 19, 2016

    This is such a delicious deryni recipe. I just finished frying 2 batches and it’s already almost gone. My husband couldn’t resist, kept on eating them.
    A regular deryni recipe is just potatoes, salt, and flour. The egg, onion, and sour cream in this recipe definitely makes it much yummier deryni. Thanks Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      I’m so happy to hear that!! Thanks for sharing your great review 🙂 Reply

  • Sergiy
    August 17, 2016

    Hi Natasha,

    Great recipe, one question: sour cream is smetana?

    Thanks,
    Ser Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      You are correct Sergiy 😄. Reply

  • Natasha Konovalchuk
    August 6, 2016

    Instead of grating the potatoes and onions on a grater you can throw them into a blender in the food puree option and puree it and than add in the rest of ingredients. I scoop right from blender unto the pan. Turns out perfect and takes like a min to puree. Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      I’ve tried that before also and it is great when you’re in a hurry. Thanks for sharing! 🙂 Reply

  • Ira
    July 12, 2016

    thanks for the instructions I am from Ukraine. Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      You’re welcome! I hope you enjoy them 🙂 Reply

  • June 13, 2016

    Hi Natasha,

    These look great, I am planning to make them this week.
    Do you know if you can make the batter in advance- say if I made the batter in the evening and cooked them the next morning?

    Thank you!
    Katie Reply

    • Natasha
      natashaskitchen
      June 13, 2016

      Hi Katie, I have always made the pancakes right away and haven’t tried storing the batter overnight. The onion helps it to keep it’s color while your making the batch of pancakes but I think it would brown if left refrigerated overnight. Reply

  • Karen
    March 19, 2016

    That’s my Baba’s Onyschuk’s recipe! (Born 1902!) She added dill as well, “fresh”, of course! (She also drained the water from the grated potatoes. Not so soupy then. (More technical Baba info – drain water from grated potatoes into a small bowl – squeeze as much as you can out. Let the water settle, you will see the potato starch settle to the bottom. Pour off water, and add starch back into potatoes. Duje Dobra! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      How wonderful that these have been made for centuries! Thank you so much for sharing your story and tips with us! 🙂 Reply

  • Lejing
    December 30, 2015

    What kind of potato do you use, russet potatoes or yukon potatoes?

    Thank you! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      I’ve done it with both and it works well with both 🙂 Reply

  • Polina
    December 16, 2015

    May I ask why you add sour cream, my mom never does and they come out delicious! Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      I think it makes them lighter and adds flavor. I’m not sure why else. Mom has always done it that way 🙂 Reply

      • Nella
        February 9, 2016

        I was just making these today and wanted to see what your recipe ingredients had. My aunt told me the sour cream keeps the potato mix from turning brown too fast 🙂 Reply

        • Natasha
          natashaskitchen
          February 9, 2016

          Ah! That does make sense! Thanks for sharing that with me 🙂 Reply

  • barbara
    October 22, 2015

    That’s the way we make them in Germany, too, but instead of sour cream we use Applesauce Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      I’ve never tried applesauce. Thanks for sharing! 🙂 Reply

  • jessica
    September 2, 2015

    These are amazing! Made them this morning for kids, and my daughter kept adding more sour cream to eat it with. She said it tastes good. Thank you! Reply

    • Natasha
      natashaskitchen
      September 2, 2015

      That’s awesome!! It sounds like she’s a fan! 🙂 Reply

  • Mrs.
    August 3, 2015

    does it work the same if you use a food processor for the potatoes instead of grating? Reply

    • Natasha
      natashaskitchen
      August 3, 2015

      You can puree the potatoes in a food processor if you have a strong processor. We’ve used our blendtec blender with good results also 🙂 Reply

  • April 19, 2015

    I was browsing your blog for recipes to make this week, saw this, and thought to myself… I could make this right now. And so I did!
    What a tasty treat! I think I may take other commenters suggestions regarding putting the potatoes and onion into a food processor. Although it may cut the prep time, it will definitely add to the ‘wash and dry everything’ time.

    Thanks so much for all the recipes you post. Love this blog! Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      Hi Emily! Thank you so much for your nice comment. I’m so happy you are enjoying the blog and recipes. 🙂 Reply

  • Carol
    April 7, 2015

    Love your potato pancake recipe. Made it tonight. . Husband is 1/2 Ukrainian. Just like his Baba made. He loved it!! So– is Baba Grandma.and cake?! Kind of confused– your recipes are sooooooo special. Thank you , Natasha. – Carol Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      Thank you Carol for the great review, I love it when a recipe brings back great memories from the childhood :). Reply

  • Nataliya
    March 28, 2015

    These were amazing! Thank you for posting the recipe. My grandma & mom cook things by eye & I love having actual measurements. I don’t have a kitchen aid grinder but I used the fine shredder attachment & it’s super quick & easy. They’re going to be a bit more corse but they still end up nice & soft. Also I like to add a bit of vegeta & some chopped up parsley 🙂 Reply

    • Natasha
      natashaskitchen
      March 28, 2015

      Thank you for the great review Nataliya and great job on improvising :). Reply

  • Nancy
    August 21, 2014

    Just made these this morning for my dads birthday. Are they supposed to be soggy when you take them off the pan? It seemed like they weren’t done but they were nice and brown. Should I have drained some of the juices? The batter did seem a bit watery! Reply

    • Natasha
      natashaskitchen
      August 21, 2014

      They should be soft on the inside but definitely not soggy. You might try cooking them a little longer over lower heat so they don’t brown as quickly. I hope that helps! It’s possible your potatoes were larger and so your mixture may have been juicier. If you had juice pooling at the top (which is unusual), you’d definitely want to drain it off. Reply

  • June 13, 2014

    Hi Natasha!

    I made these as part of a main yesterday and everyone loved them!

    I have a small foodie blog and would like to make a post about these pancakes – would that be ok with you? I wouldn’t post the recipe itself, just a paragraph about it and a link to this page.

    Let me know! And thanks for sharing 🙂

    Kate Reply

    • Natasha
      natashaskitchen
      June 13, 2014

      That would be great! Thanks so much for sharing 🙂 Reply

  • Natalka
    April 19, 2014

    This recipe transported me to my childhood. Thanks for sharing. They tasted just like my Baba’s, mmmmm!! Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      That’s music to my ears. Thanks for sharing that with me 🙂 Reply

  • Oliya Y.
    January 1, 2014

    Just made these for New Years Day breakfast! They were heavenly! I’m hooked! I put the potatoes and onions in the food processor, they turned out PERFECT and very fast/easy! Thanks! Reply

    • Natasha
      natashaskitchen
      January 1, 2014

      Thanks for sharing your method and I’m so glad you loved the recipe 🙂 Reply

  • Anastasia
    January 1, 2014

    I use a kitchen aid meat grinder to grind up the potatoes. It works great and is a lot faster than doing it by hand. It ends up looking exactly like in the pictures! Reply

    • Natasha
      natashaskitchen
      January 1, 2014

      That’s a great idea! Do you dice up the potatoes first? Or are they just big enough to fit through the meat grinder? Reply

    • Natasha
      natashaskitchen
      January 1, 2014

      That’s a great idea! Do you dice up the potatoes first? Or are they just big enough to fit through the meat grinder? Reply

      • Anastasia
        January 1, 2014

        If the potatoes are big I’ll cut them into quarters. I cut them lengthwise twice. If they’re small enough to fit as is I don’t bother cutting them at all 🙂 Reply

        • Natasha
          natashaskitchen
          January 1, 2014

          Awesome! Thanks! 🙂 Reply

  • J Chung
    December 6, 2013

    Unfortunately, these tasted only so-so and were VERY greasy. My toddler rejected these yelling “Don’t like! Don’t like!”. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      I’m sorry to hear your toddler didn’t like them. They aren’t supposed to be greasy. Did you wait until the oil was hot before adding them to the pan? Also, I like to put them on paper towels when they come out of the pan to remove any excess oil. Reply

  • christine merlino
    October 22, 2013

    Thank you so much…Our side is Polish and Ukarian. My father made these only on holidays, especially good Friday, when you could not eat meat.
    These are wonderful! IThey “certainly beat the ones they have on the menu of your local “Big Boys Restruarant!~laughing~
    I like adding green onion to reciepe for a rerally great flavor! Especially the “green leaves”…Love topping with both sour cream and applesauce…Thank you both! Reply

    • Natasha
      natashaskitchen
      October 22, 2013

      Applesauce? Hmmm that sounds interesting! That green onion does sound like a really good add-in. Thank you! Reply

  • Bonnie
    October 6, 2013

    Having russian visitors for Christmas and want to make some beloved russian dishes but would rather spend the time visiting so i would like to know what you would suggest that could be made and frozen ahead of time. One of the things i am going to make is stuffed cabbage but need a few other ideas. They will be staying with me for 6 days. Thanks. Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Have you tried nalesniki? They are a perfect make-ahead breakfast! Reply

  • Sara
    October 1, 2013

    Thanks!!! I have been looking for this recipe since when I came back from Ukraine <3 Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      You are welcome Sara, enjoy :). Reply

  • David
    July 14, 2013

    Oops Мяса still getting used to my Ukrainian keyboard layout and spelling too for that matter lol 🙂 Reply

    • Natasha
      natashaskitchen
      July 14, 2013

      I guessed that was what you meant 😉 Reply

  • David
    July 14, 2013

    Hey Natasha Добрий Деньб I’m a Canadian living and teaching in Poltava for the last 3 years. Yesterday my girlfriend suggested Деруни з Мйса whilst we were having lunch in a restaurant and they were really delicious. I want to try making them this way….any suggestions as to how one might get the meat inside them??? Reply

  • Helen
    June 4, 2013

    The best recipe for deruny! My 3 year old loves them! Thanks for posting Reply

    • Natasha
      natashaskitchen
      June 4, 2013

      Thank you Helen, I love a good report :). Reply

  • May 12, 2013

    MMMM looks so good!! Reply

    • Natasha
      natashaskitchen
      May 13, 2013

      They taste even better :D. Reply

  • Julie K
    April 16, 2013

    This recipe is awesome! Tried it this weekend and it turned out so good! Reply

    • Natasha
      natashaskitchen
      April 17, 2013

      Thank you Julie, I hope you will find more favorites on the site :). Reply

  • A Garota da Dieta
    March 30, 2013

    Hello Natasha!
    I’m a Brazilian girl living in Europe, with many Russian and Ukrainian friends who introduced me to this delicious dish. This morning, my husband and I had the best breakfast at home thanks to your recipe. I’ve dared to make a big change though: as we don’t eat fried food, I’ve baked them in the oven instead of frying. I had no idea if it was going to work out, but it did! Your recipe is not only simple and authentic, but it also turns out to be very flexible. Congratulations for your work and “spasibo” for the tip! Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Thank you for such a thoughtful and sweet comment, I’m glad you like the recipe :). Reply

  • Marina
    March 29, 2013

    Thank you very much for sharing this:). My grandma used to cooked it every morning. So I was happy to find it:). Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      You are welcome Marina :). Reply

  • T. J.
    December 10, 2012

    Was in Lviv a few months ago and had some potato pancakes in a cafe, they were excellent and have been looking for the recipe every since. They were more coarse in texture, yellowish inside, appeared to be more of a patty in shape, (baked?) Any ideas? Reply

    • Natasha
      natashaskitchen
      December 10, 2012

      I don’t have any baked potato pancakes, but I’ll ask around… Reply

      • T. J.
        December 18, 2012

        Baked is just a guess, it just appeared that they were lacking any oil from frying, I make patato pancakes from a recipe that my Polish grandmother used that are fried and the Ukranian ones were very different. Reply

  • A. A.
    October 22, 2012

    very nice. but so much better without the flour. Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      You think so? They don’t fall apart without it? I just haven’t tried it. Reply

  • O.H.
    October 13, 2012

    Just made some for the first time in my life. They are delicccc!!! Thank you so much for your help! Reply

    • Natasha
      natashaskitchen
      October 13, 2012

      You’re welcome, I’m glad you enjoyed them :). Reply

  • kat
    September 28, 2012

    Hi Natasha, I’m originally from Belarus. Draniki (we call them that way) are our national dish. So glad you posted this recipe. I usually make them without sour cream, just put a lot of it when they are ready to eat 🙂 . The biggest problem is shredding. After 5 years, I’m still in search of automated method. So far, I figured to use my juicer for this work. I was looking for food processor with the same blade as you used, but could not find any here in US. Unfortunately, my hubby doesn’t cook or help with it. Please help! If anyone have a good suggestion, I really need it. Reply

    • Natasha
      natashaskitchen
      September 28, 2012

      We’ve just done it by hand. If you do find a way, please let me know. Reply

    • Sofiya
      October 14, 2013

      Love this recipe, they tasted exactly like my mom’s. I omit the sour cream (mom normally doesn’t add it and I didn’t have it on hand). I used a juicer for potatoes and onion but I had to run my hands through it after it was juiced and take out any onion pieces that have made it through. Although I add most of the juice to the mixture, I don’t use all of it and I use less flour as well 1-2 Tbsp. Thanks for sharing!!!! Reply

      • Natasha
        natashaskitchen
        October 14, 2013

        That’s the best when something tastes like mom’s. Thanks for sharing! 🙂 Reply

  • Craig R.W Saravolac
    October 22, 2011

    Natasha, these are wonderful, made them as a surprise for my Ukrainian girlfriend and she loved them. She left Ukraine aged 11 and was made up as it is virtually impossible to find traditional food anywhere. Thanks for your blog, we will be using many more of your ideas in our home! 🙂 Reply

    • Natasha
      October 22, 2011

      Hi Craig, Thanks for stopping by and letting me know 🙂 So glad you enjoyed the potato pancakes! Reply

  • Aly Zganyayko
    September 12, 2011

    Absolutely delicious! Thanks for posting the recipe, used to eat these all the time as kids, but having one today made me remember those childhood memories 😉 Reply

    • Natasha
      September 12, 2011

      I love comments like yours. It’s part of the reason I have this site 🙂 Reply

  • Elena Montik Drozdov
    July 14, 2011

    We also use a blender and blend all the ingrediants together. Fast, easy and still as good! Reply

  • Svetlana
    June 22, 2011

    Natasha thank you for posting this recipe, mine turned out perfect according to your recipe,not like before. i use a vitamix blender it takes 30 seconds to blend everything.
    Thanks Alot for posting this recipe! Svetlana Reply

  • May 4, 2011

    Love how Mr. Potato Head is overlooking the process of making Potato Pancakes 🙂 I think he approved because they look fantastic. Reply

  • April 13, 2011

    Made these for breakfast yesterday for me and my man, per your recipe! Really really liked them, especially since my mom hasn’t made them in years (used to when we were kids.. dunno what happened).

    I halved the recipe and it still took me like 20 minutes to grate the 2 large potatoes I used! The grater is brand new.. got it the night before (exactly like yours… did you get it at Winco?). I wish there was an easier way. I don’t have a food processor.

    Whatever, it was worth it. Thank you!

    (I looked at this recipe several times and JUST noticed Mr. Potato head… cute.) Reply

    • Natasha
      April 13, 2011

      My husband does that grating in our house 🙂 I’ve been looking to buy a better grater – mine is a little uncomfortable to hold. I think it did come from Winco! Reply

      • August 14, 2011

        I made these again today and just grated the potato in little shreds instead of on the star-shaped hole and it was much easier and the taste/texture was still great. Reply

    • Natasha
      April 13, 2011

      Yes – Mr. Potato head is Davids friend 🙂 Reply

    • Vita
      November 7, 2012

      There is an easier way! I cut up the potatoes and onions into smaller chunks, and put everything into a blender. Just put all the ingredients in at once, making sure to put the potatoes in last, and it comes out pretty much same texture as grating…just much faster. Got the idea from my mother-in-law! 🙂 Good luck! Great recipe! Thanks Natasha! Reply

      • Natasha
        natashaskitchen
        November 7, 2012

        I’ll have to try that; it does sound easier! Thanks Vita! Reply

  • March 31, 2011

    the epitome of appetizing!:)
    This blog was bound to happen, and I’m glad it did. Reply

  • tina
    March 1, 2011

    These look so good! thanx 4 the recipe!!!!! Reply

  • Natalia
    March 1, 2011

    Love these things!

    Step 4 change “flower” to “flour” Reply

    • Natasha
      March 1, 2011

      Thank you! I’ll take the blame for that one. It’s my husbands post but I did the editing 🙂 Reply

    • Joe in N Calif
      March 1, 2011

      Darn it! And here I was ready to add some carnations! Reply

      • Natasha
        March 1, 2011

        ha ha ha – it would be even funnier if someone seriously asked me what kind of flowers I used. Reply

        • Joe in N Calif
          March 1, 2011

          Just made a small batch (sans carnation) YUM!

          (although a touch of dried and ground carnation petals might not be bad, a kind of peppery-spicy note to them) Reply

  • Lydia Cottrell
    March 1, 2011

    love these Natasha… been looking for a recipe like this for a long time. I have been using one that calls for the potatoes to be grated larger than these and it tastes good, but it doesn’t have the same texture as these. Thanks for sharing these recipes, even though your schooling is keeping you busy. You are helping me keep my Ukrainian heritage alive in my family! Reply

    • Natasha
      March 1, 2011

      The credit goes to my husband on this one. Thank you for your sweet comment 🙂 Reply

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