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EASY POTATO PANCAKES



Easy Potato Pancakes image

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

3 cups frozen hash browns
2 tablespoons all-purpose flour
2 eggs, well beaten
3 tablespoons melted margarine
1/3 cup finely chopped onion
1 1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon vegetable oil, might need a little more

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

POTATO PANCAKES



Potato pancakes image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories     Breakfast, Brunch

Time 45m

Yield Makes 12-15

Number Of Ingredients 9

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like

Steps:

  • If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium

EASY POTATO PANCAKES



Easy Potato Pancakes image

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

1 1/2 pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and 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.

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

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.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

POTATO PANCAKES



Potato Pancakes image

Provided by Anne Burrell

Time 1h45m

Yield about 20 pancakes

Number Of Ingredients 6

8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil

Steps:

  • Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
  • Preheat the oven to 200 degrees F.
  • Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
  • Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
  • Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
  • Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

FRIED POTATO PANCAKES



Fried Potato Pancakes image

This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.

Provided by HEP MEP

Categories     Breakfast

Time 1h30m

Yield 14-16 pancakes, 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes, peeled and rinsed
1 medium onion, peeled
2 eggs
1/3-1/2 cup flour
2 teaspoons salt
ground pepper
1 teaspoon baking powder
oil (for frying)

Steps:

  • Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
  • You can let them soak in the fridge for a while or get right to work.
  • In a colander lined with cheesecloth,drain shredded potatoes and onion.
  • Wrap potatoes in cheesecloth and squeeze out as much water as possible.
  • (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
  • add the potato-onion mixture, flour,salt,pepper and baking powder.
  • Mix well.
  • In non-stick skillet or electric skillet heat oil to cover surface.
  • (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
  • Fry until golden brown and set, then flip and fry until browned on the other side.
  • Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.

Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9

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