Potato Chive Pancake Recipes

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:

• 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.

Steps:

• Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
• Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
• Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
• Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

Steps:

• 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
• 2. Cut the cream cheese into little squares, about a tablespoon a square.
• 3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
• 4. Reform back into a patty.
• 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
• 6. Refrigerate for an hour to give flavors a chance to marry.
• 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.

Steps:

• Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes to a medium bowl and add chives. Season with salt and pepper; 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 and serve.

Steps:

• Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.

Steps:

• Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
• Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
• Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
• The pan must be very hot, but not smoking.
• Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
• Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
• Serve at once.

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:

• 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.