Easy Cheddar Rosemary Spiralized Potato Pancakes Food

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.

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.

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.

SPIRALIZED SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
• Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
• Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
• Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.

MY CRISPY MASHED POTATO PANCAKE

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.

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.