MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Combine potatoes, eggs, flour, and garlic powder in a bowl.
- Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
MASHED POTATOES WITH DILL
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.
DILLY MASHED POTATOES
In this recipe, dill adds a little spark to ordinary mashed potatoes. Plus the green flecks of this delightful herb make for a pretty presentation.-Annie Tompkins, Detona, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.
Nutrition Facts :
LEFTOVER MASHED POTATO PANCAKES
This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.
Provided by Karin50
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
- Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
- Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g
ITALIAN POTATO PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This was one of my Mom's recipes. Crispy, flavorful, pancakes to use as a side dish or as a light meal if served with a salad.
Provided by Mariann Hoydicz
Categories Mashed Potatoes
Time 40m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
- In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.
Nutrition Facts : Calories 78.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 44.9, Sodium 88.3, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.8
GREEK DILLY-DALLY POTATO SALAD #SP5
Official Contest Entry: Simply Potatoes 5Fix. Fresh and rustic, this potato salad is sure to be a hit at your next BBQ! Goes great with lemon-herb chicken or vegetables!
Provided by alexandrawhip
Categories Potato
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
- Chill and serve!
Nutrition Facts : Calories 193.8, Fat 21.6, SaturatedFat 3, Sodium 2.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2
KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5
Official Contest Entry: Simply Potatoes 5Fix. Simply Potatoes has made the preparation of a childhood favorite a snap, usually served with pork or veal dinner In Germany or as my adaption for a weekend breakfast as in attached picture... Traditional German Potato Pancakes were always served plain with Applesauce or with pork or veal dishes.
Provided by rexmudd_12095219
Categories Breakfast
Time 25m
Yield 4 Pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
- Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
- Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
- Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.
DILLY MASHED POTATO PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Time is of the essence as is saving money. These garlicky, dilly mashed potato pancakes are a great way to put a twist on leftovers and create a whole new delicious dish! Great for breakfast, lunch, or dinner, these tasty morsels will be a hit all year long!
Provided by carolyn
Categories Breakfast
Time 23m
Yield 6-12 cakes, depending on size, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt some butter in a small saucepan over low heat. Then add the garlic and cook until fragrant, about 1 to 2 minutes, then cool.
- Mix together the garlic, cream cheese, dill, season with salt and pepper in a medium bowl. Use a wooden spoon to stir in the mashed potatoes and then the flour, being careful not to over-mix (it will be very sticky). Let mixture rest 5 to 10 minutes.
- Make small patties out of the mixture and set for frying.
- Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, add a few cakes into the oil, cooking the cakes in batches so that you don't overcrowd the pan.
- Once the cakes are put into the oil, use an oiled metal spatula to gently shape the cakes slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
- Serve hot, warm, or room temperature with sour cream (non-dairy, if desired) and enjoy!
Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 91.7, Carbohydrate 10.1, Fiber 0.3, Sugar 0.9, Protein 2.9
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