Lacy Potato Pancakes With Chives Recipes

Steps:

• Place potatoes in large saucepan; cover with cold water.
• Bring to a boil over high heat.
• Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
• Drain potatoes, then return to saucepan.
• Turn heat under saucepan to medium-low.
• Cook potatoes until dry, about 2 minutes, stirring occasionally.
• Add milk.
• Using a potato masher, mash potato mixture until fairly smooth.
• Remove from heat; stir in chives, salt and pepper.
• Transfer to a medium bowl, cover and refrigerate until cold.
• Potatoes will thicken as they cool.
• Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
• Add three or four patties to skillet.
• Cook until golden brown, about 2 minutes per side.
• Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
• Serve warm with sour cream.

Steps:

• Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
• In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Steps:

• 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
• 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
• 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
• 4. Combine potato and onion.
• 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
• 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
• 7. Heat 1/8\\\" of oil in a large skillet.
• 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
• 9. Brown well on both sides.
• 10. Drain well on paper towels.
• 11. Keep the cooked pancakes warm in a 100 degree oven.
• 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
• 13. Makes about 2 dozen regular size or 5 dozen miniatures.
• 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
• 15. To reheat, place in a single layer on an ungreased cookie sheet.
• 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.