EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
NO FUSS NO MESS POTATO PANCAKES
This recipe has been in our family for years. They take about 5 minutes to prepare and there is no mess to clean up, no more grating potatoes
Provided by Lois Christensen
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender, in the order of the recipe.
- Blend pulsating until well mixed.
- Pour onto a hot griddle (380°) that has been greased (I use margarine). Pour to the size you desire.
- Turn when edges are brown.
- These are great served with sour cream, applesauce, jam, syrup or cheese.
INSTANT POTATO PANCAKES
These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
- Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
- Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
- Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g
KARTOFFELPUFFER (POTATO PANCAKES)
Make and share this Kartoffelpuffer (Potato Pancakes) recipe from Food.com.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6-8 pancakes
Number Of Ingredients 10
Steps:
- Combine first five ingredients and mix well.
- Drain off excess liquid (if any).
- Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
- Drain well on paper towels and sprinkle with sugar.
- Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.
Nutrition Facts : Calories 237.1, Fat 19.8, SaturatedFat 2.9, Cholesterol 62, Sodium 75.6, Carbohydrate 11.9, Fiber 1.4, Sugar 0.9, Protein 3.5
RAGGMUNK - SWEDISH POTATO PANCAKES
Make and share this Raggmunk - Swedish Potato Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 25m
Yield 25-30 pancakes
Number Of Ingredients 6
Steps:
- Fry the bacon in large frying pan over medium heat until crisp, then transfer slices to paper towel to remove excess grease. Drain off all but 1 tablespoons of bacon fat from pan.
- Whisk together the milk, egg, flour, and salt into a thin batter. Peel and then coarsely grate potatoes directly into batter. Stir to combine (Note: if batter seems thin, add additional flour in tablespoon increments until mixture holds together and is the consistency of thick yogurt).
- Raise heat under frying pan to medium-high. Use a 1/4-cup measuring scoop to pour batter into small pancakes, about three inches in diameter; press each one lightly with spatula to spread thin and then fry quickly in bacon fat until golden, flipping once. Remove and place between sheets of paper toweling until ready to serve.
- Serve with bacon and lingonberries, cranberry sauce, or any other whole-berry preserve.
Nutrition Facts : Calories 72.3, Fat 1.8, SaturatedFat 0.7, Cholesterol 10.6, Sodium 218.1, Carbohydrate 12, Fiber 1.2, Sugar 0.4, Protein 2.2
OLD-FASHION POTATO PANCAKES
Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...
Provided by Gingerbee
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
- Liquid will run from the potato/onion mixture.
- Drain any liquid that forms.
- Stir in the slightly beaten eggs.
- Add flour, salt and baking powder and mix thoroughly.
- On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
- Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
- Cook for 5- 7 minutes on each side.
- Drain on brown paper.
- Serve with warm cinnamon applesauce or sour cream and chives.
CRISPY POTATO PANCAKES
I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!
Provided by Sandy in Oklahoma
Categories Breakfast
Time 28m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
- Heat a nonstick pan with a small amount of oil in the bottom of the pan.
- When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
- Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
- Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
Nutrition Facts : Calories 428.9, Fat 28.2, SaturatedFat 9.3, Cholesterol 144.3, Sodium 1099.2, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 13.2
GREAT NO-GRATE POTATO PANCAKES
Take the labor out of homemade potato pancakes. No one will notice the difference! These are easy and delicious. Prep time does not include thawing.
Provided by HelenG
Categories Breakfast
Time 40m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour potatoes into large bowl and thaw about 1 hour.
- While still very cold add onion and egg's, stir in eggs until blended.
- Stir in baking powder, flour and salt.
- Heat some oil in frying pan over medium heat.
- Shape 1/2 cup in hand and place in oil, pack and shape gently with spatula.
- Cook 15 minutes on each side. I like to cook mine slowly to ensure potatoes are cooked and evenly browned. The less they are moved the less they tend to fall apart. Check them gently every 5 minutes When browned evenly carefully flip them, repack with spatula and cook 15 minutes more.
- Drain on paper towel 1 minute.
- Transfer to warm serving dish (I like to keep mine in the oven set at 200°F).
- Do several at a time, don't overcrowd, you will need to do them in batches.
- Serve with sour cream, applesauce or gravy.
Nutrition Facts : Calories 88.4, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 288.7, Carbohydrate 17.1, Fiber 1.8, Sugar 0.9, Protein 3.1
MASHED POTATO PANCAKES
Make and share this Mashed Potato Pancakes recipe from Food.com.
Provided by Ranikabani
Categories Breakfast
Time 40m
Yield 1 stack of pancakes
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Gradually add the flour.
- Shape into 1-1/2 inch balls.
- Roll out on floured surface until 1/8 of an inch thick.
- Grill on moderately hot griddle until it bubbles and then flip over.
- Butter one side, sprinkle sugar on them and then rolled them up and eat them.
Nutrition Facts : Calories 1643.5, Fat 66.2, SaturatedFat 16.4, Sodium 2356.2, Carbohydrate 234.3, Fiber 15, Sugar 16.6, Protein 28.5
CRISPY (NO-FRY) POTATO PANCAKE POPPERS
These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.
Provided by Chef John
Categories Vegetable Appetizers
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
- Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
- Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
- Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
- Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
- Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
- Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.
Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg
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EASY POTATO LATKES (POTATO PANCAKES) - PANNING THE GLOBE
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5/5 (2)Total Time 1 hr 45 minsCategory Side DishCalories 87 per serving
- Bring a large pot, halfway filled with water, to a boil. Add the potatoes. When the water returns to a boil set the time for 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge – covered with foil – for at least 2 hours or over night.
- Line a baking tray with two layers of paper towels and set aside. Heat 2 tablespoons olive oil in a large heavy (preferably cast iron) skillet over medium heat. Sauté the onion for about 7 minutes, stirring occasionally, until softened and just starting to brown. Transfer onions to a clean plate and leave them to cool. Don’t wash the onion pan – you’ll use it to fry the latkes.
- While the onions are cooling, peel the potatoes. You can peel them by hand, with a vegetable peeler or with a knife. The skin will come off easily. Grate the potatoes into a large bowl, using the large holes in a hand or box grater. They’re extremely easy to grate. (Or you can shred them in the food processor, using the shredding attachment) Add the beaten eggs, salt, pepper, flour and cooked onions. Toss gently to combine everything.
- Pour enough oil into the skillet to come up to about 1/8 of an inch. Heat the pan over medium-high heat until the oil wrinkles – hot but not smoking. Form the latkes into any size you like by scooping with a tablespoon and using your hands to gently pat them into the desired shape. Lay each latke carefully into the hot oil after you form it, working in batches so you don’t crowd the pan. Cook for about 2 minutes per side or until they are golden brown. Adjust the heat so they don’t burn and add more oil, as needed. Transfer cooked latkes to a paper-towel-lined tray. You can keep them warm in a 225ºF oven until ready to serve.
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- Using box grater or food processor fitted with grating disc, coarsely grate onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
- Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave in the sink to drain for a few minutes.
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