Easy Baked Garlic Cheddar Potato Pancakes Food

CHEESY POTATO PANCAKES RECIPE BY TASTY

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!

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

EASY CHEDDAR POTATO CAKES (MADE WITH INSTANT POTATOES)

Steps:

• In a bowl combine the first 9 ingredients.
• In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
• Let mixture stand for about 10-12 minutes until the liquid is absorbed.
• Heat oil in a skillet over medium heat.
• Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
• Cook about 3 minutes on each side or until browned adding in more oil as needed.
• Remove to paper towels.

BAKED POTATO PANCAKES

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
• Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
• Add in salt, pepper, and Parmesan cheese. Fold to combine.
• Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
• With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
• Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
• Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.

BACON POTATO PANCAKES

Steps:

• Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
• Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

CHEDDAR BACON POTATO PANCAKES

Steps:

• Combine hash browns, egg, baking powder and flour in a large bowl and stir to mix. Stir in bacon and cheese.
• Heat oil over medium high in a large frying pan until hot.
• Using a large scoop or 1/4 cup measuring cup, scoop mixture into frying pan.
• Flip pancakes over when the edges are set, about 5 minutes, and fry until browned.
• Serve warm with sour cream and chives.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEDDAR PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.

EASY CHEDDAR-ROSEMARY SPIRALIZED POTATO PANCAKES

Steps:

• Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it's ready. Add the potato noodles and season with garlic powder, salt, pepper and rosemary. Toss to combine and then cover and cook, uncovering occasionally to toss, or until potato noodles are cooked through, about 10 minutes.
• Transfer the potato noodles to a large bowl and add in the eggs and cheddar. Toss to combine and set aside.
• Heat the same large skillet back over medium heat and spray with cooking spray. Once heated, add in a large scoop (about 1 cup) of the potato mixture. Flatten the mixture out and let cook for 2-3 minutes or until it sets on the bottom. Flip the pancake over and cook another 2-3 minutes or until crispy, flattening with the back of a spatula. Repeat until all of the potato mixture is used, forming about 4 medium pancakes or 6 small ones.
• Transfer the potato pancakes to a plate and serve immediately.

EASY CHEDDAR POTATO BAKE

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

EASY BAKED GARLIC CHEDDAR-POTATO PANCAKES

Steps:

• Heat oven to 450ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Combine all ingredients except sour cream. Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.
• Bake 16 to 20 min. or golden brown, turning after 10 min. Serve with sour cream.

POTATO LATKES RECIPE EASY - HOMEMADE POTATO PANCAKES RECIPE â€" AUTHENTIC JEWISH LATKES

Steps:

• Source: cakewhiz.com Easy Leftover Mashed Potato Pancakes - CakeWhiz, Cajun seasoning makes these savory potato latkes a little bit different. Place the potatoes in a cloth, and wring them to remove as much moisture as possible. These potato pancakes are both flavorful and cr.
• Source: www.kosher.com Perfect Potato Latkes | Recipe, These potato recipes make a wonderful accompaniment to steak or beef dishes. A classic potato latke, you can't go wrong with these cris. James baigrie / photolibrary / getty images potato latkes are delicious at any time of the.
• Source: irepo.primecp.com Perfect Potato Pancakes | MrFood.com, We may earn commission on some of the items you choose to buy. These potato recipes make a wonderful accompaniment to steak or beef dishes. If you buy from a link, we.
• Source: www.melaniecooks.com Homemade Potato Pancakes Recipe â€" Authentic Jewish Latkes, A blend of cajun flavors with a traditional chanukah favorite. Fried by the spoonful in hot oil or butter, these golden, crispy pancakes make a special holiday meal. A classic potato latke, you can't go wrong with these cris.
• Source: food.fnr.sndimg.com Wafflemaker Hash Browns Recipe | Ree Drummond | Food Network, A blend of cajun flavors with a traditional chanukah favorite. Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Fried by the spoonful in hot oil or butter, these golden, crispy pancakes make a special holiday meal.
• Source: www.melaniecooks.com Homemade Potato Pancakes Recipe â€" Authentic Jewish Latkes, James baigrie / photolibrary / getty images potato latkes are delicious at any time of the. Cajun seasoning makes these savory potato latkes a little bit different. If you buy from a link, we.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.