EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
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.
EASY POTATO PANCAKES
Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 pancakes.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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
POTATO PANCAKES
Provided by Trisha Yearwood
Time 45m
Yield 3 large pancakes
Number Of Ingredients 9
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.
EASY POTATO PANCAKES
For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to "ZAAR" on February 9th, 2009.
Provided by Chef shapeweaver
Categories Breakfast
Time 20m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.
- Drain thoroughly, if needed sqeeze extra liquid out with your hands.
- Place drained potatoes in a large bowl.
- Add flour,eggs,butter,water and salt, onions and pepper add now and mix well.
- Heat oil in a large skillet over medium heat.
- Drop batter by 1/3 cupfuls into oil, flatten slightly.
- Fry on both sides until golden brown.
- Drain pancakes on paper towels.
Nutrition Facts : Calories 415.9, Fat 27.8, SaturatedFat 8.3, Cholesterol 93, Sodium 466.4, Carbohydrate 37.3, Fiber 2.7, Sugar 2.5, Protein 7.5
CHEESY POTATO PANCAKES RECIPE BY TASTY
Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion
Provided by Chris Salicrup
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
- Set aside and grate the onion.
- Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
- Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
- Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
- Serve with sour cream and green onions on top, and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
Steps:
- In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
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.
POTATO PANCAKES
This is a delicious Recipe which my late father left to me. Everyone raves about this recipe, and it is sooooo...easy. Wonderful side dish with pork chops.
Provided by KRKing911
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
- Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 39 g, Cholesterol 37.2 mg, Fat 2.4 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 651.7 mg, Sugar 2.2 g
RUTHIE'S POTATO PANCAKES
Provided by Food Network
Number Of Ingredients 3
Steps:
- Peel and quarter potato lengthwise. Grate in food processor on course blade. Make little mounds of potato, about the size of a sliver dollar, on a baking sheet. Flatten slightly with palm of hand. Pancakes should have a spider like quality.
- Heat oil in medium skillet over medium high heat. Saute pancakes until golden on one side, about 3 to 5 minutes. Turn and brown on other side, another 3 to five minutes. Transfer to paper towel lined plate. Season with salt and pepper while still hot.
MOM'S AWESOME POTATO PANCAKES
My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!
Provided by Karen..
Categories Breakfast
Time 35m
Yield 8 Potato Pancakes
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion into a strainer sitting in a large bowl.
- Wait about ten minutes, allowing liquid to drip into bowl.
- Press out any additional liquid.
- Discard liquid and put grated potatoes and onion into the large bowl.
- Add remaining ingredients and mix gently until combined.
- Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
- Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
- You can usually fit about 4 at a time in the pan.
- When brown and crispy, turn over and brown other side.
- Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
- Serve immediately while they are still nice and crispy.
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