Simply Potato Pancakes Sp5 Recipes

Steps:

• In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
• Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

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.

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.

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.

Steps:

• Gently combine first four ingredients.
• Heat oil in fry pan.
• Using a 1/3 cup dry measure cup, form patties with mixture.
• Place in medium hot oil, flattening as they go inches.
• Fry til golden on each side.
• Drain on paper napkins and serve with maple syrup or sour cream.

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.

Steps:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Steps:

• Just make your Simple Potatoes mashed box direction) then add cinnamon sugar (1 table spoon) and add 2 table spoons of graham cracker crumbs and 1 pinch of pepper. make your pancakes,, add milk to fluff the batter b4 heating --.
• They taste good.
• P.s. Blueberries and Tapatio (lightly shaked) on top with crushing blue berries for juice on pancakes.

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

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!

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

Steps:

• Par boil your peeled chunked sweet potato.
• Grate it & mix in with the Simply Potatoes shreds.
• Blend in the egg & the rest of ingredients.
• Heat a non stick skillet brushed with EVOO & some melted butter.
• Put the mixture by 1/4 cups into the hot skillet. Press out to flatten.
• Brown 1-2 minutes per side.
• Serve with applesauce, butter, maple syrup or even just a sprinkle of white sugar over the butter!
• This was a favorite lunch of my parents. Also I fixed it often for my Mom & her gal friends after my Dad's passing.