Jumbo Skillet Potato Pancake Recipes

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GIANT LATKE SKILLET

Latkes, fried potato pancakes, are a Hanukkah tradition, but I also love them for Passover because they are so deliciously carby and easy to make Kosher (no bread or leavening!). This is a giant version that's perfect for breakfast because it's topped with smoked salmon and a runny egg yolk, which runs all over everything for a rich and delightfully messy thrill.

Provided by Molly Yeh

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16



Giant Latke Skillet image

Steps:

  • For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes.
  • Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour.
  • Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it's hot enough, it will sizzle lightly.
  • Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
  • For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve.

1 pound (2 small-medium) russet potatoes, scrubbed with the skin on
1/2 medium yellow onion (or a really small one)
Kosher salt and black pepper
1 tablespoon lemon juice (from about 1/4 lemon)
3/4 teaspoon lemon zest (from about 1/4 lemon)
2 large eggs
1/2 cup (60g) matzo meal or 3/4 cup panko
2 tablespoons fresh dill, lightly chopped
1/4 cup olive oil or vegetable oil
1/4 cup creme fraiche or whole-milk yogurt
4 ounces sliced smoked salmon
3 eggs fried sunny-side up or over-easy or medium-boiled
Hot sauce
1/4 cup (20g) chopped scallion greens (3 to 4 scallions); save the white parts for fried rice
2 tablespoons fresh dill, lightly chopped
Kosher salt and black pepper

CRISPY POTATO PANCAKES

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8



Crispy Potato Pancakes image

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

PERFECT POTATO PANCAKES

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8



Perfect Potato Pancakes image

Steps:

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

JUMBO SKILLET POTATO PANCAKE

Make and share this Jumbo Skillet Potato Pancake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10



Jumbo Skillet Potato Pancake image

Steps:

  • In a large bowl mix together shredded potatoes with green onions, eggs, parsley, garlic, seasoned salt, black pepper and cayenne (if using).
  • Heat 2 tablespoons butter with 1 tablespoon olive oil in a large frypan over medium heat until hot.
  • Spread the potato mixture evenly in the skillet using back of a large spoon.
  • Cook over medium-high heat for 2-3 minutes to brown the underside.
  • Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
  • Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness.
  • Season the top with more black pepper if desired.
  • Best served hot.

Nutrition Facts : Calories 554.6, Fat 31.3, SaturatedFat 13.1, Cholesterol 322.7, Sodium 224.2, Carbohydrate 55.2, Fiber 7.1, Sugar 3.2, Protein 15.1

2 lbs potatoes, grated
2 -3 green onions, finely chopped
4 large eggs
2 tablespoons fresh parsley (can use more)
1 -2 tablespoon fresh minced garlic (or to taste)
2 teaspoons seasoning salt (or use 1/2-1 teaspoon white salt or to taste)
black pepper
1 pinch cayenne pepper (or to taste) (optional)
4 tablespoons butter, divided
2 tablespoons olive oil, divided

POTATO PANCAKES

Provided by Trisha Yearwood

Time 45m

Yield 3 large pancakes

Number Of Ingredients 9



Potato Pancakes image

Steps:

  • Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
  • Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

3 1/2 pounds russet potatoes, peeled
1 large sweet onion
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped chives
1/4 teaspoon baking powder
Kosher salt and ground black pepper
Canola oil, for frying
Unsalted butter, for frying

POTATO PANCAKES I

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7



Potato Pancakes I image

Steps:

  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

POTATO PANCAKE

A recipe from my sister and her husband. Extremely simple but good. Not just for breakfast either, good as a side dish for dinner.

Provided by Kevin Young

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Potato Pancake image

Steps:

  • In a medium mixing bowl, add all ingredients except oil, and mix together.
  • Heat oil over medium high heat in a large frying pan.
  • Drop about 1/2 cup (or desired size) of potato mix into pan, and flatten with a spatula.
  • Allow to cook about 5 minutes on each side, or until golden brown.
  • **Add more flour for thicker batter, or add milk as desired for thinner batter.

Nutrition Facts : Calories 518.3, Fat 16.7, SaturatedFat 2.7, Cholesterol 105.8, Sodium 52.9, Carbohydrate 79.7, Fiber 7.4, Sugar 2.5, Protein 12.9

2 1/2 lbs grated potatoes
2 eggs
1 1/4 cups flour
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 teaspoon black pepper
4 tablespoons oil

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