Potato Pancakes With Chive Yogurt Cheese

• Yogurt cheese:
• 2 cups plain low-fat yogurt
• 1/3 cup chopped fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Potato Pancakes:
• 6 cups shredded baking potato (about 2 pounds)
• 1 cup grated fresh onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 2 1/2 tablespoons vegetable oil, divided

1. To prepare yogurt cheese, place a colander or sieve in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over the outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a bowl, and discard liquid. Stir in chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate.
2. To prepare potato pancakes, spread the potato and onion between several layers of paper towels; let stand 15 minutes or until barely moist, pressing occasionally. Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and eggs in a large bowl. Stir in potato and onion.
3. Heat about 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Serve the pancakes with yogurt cheese.
4. Note: To freeze, let cooked pancakes cool completely. Stack in an airtight container between layers of wax paper, and freeze for up to 2 months. To reheat, place on a baking sheet. Bake at 350u0b0 for 15 minutes.

yogurt cheese, yogurt, fresh chives, salt, freshly ground black pepper, baking potato, onion, flour, salt, freshly ground black pepper, eggs, vegetable oil

Taken from www.myrecipes.com/recipe/potato-pancakes-with-chive-yogurt-cheese (may not work)