Kicked Up Potato Pancakes Food

POTATO PANCAKES

Steps:

• Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
• Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
• Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
• (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
• To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

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.

POTATO PANCAKES

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.

KICKED UP BAKED SWEET POTATOES

Steps:

• Wash sweet potatoes and prick with a fork.
• Microwave potatoes for about 5-7 minutes or until soft OR bake in a 350 degree oven for about 1 hour or until soft.
• Mix spices together and set aside.
• Make a slit in the potato just as you would for a regular baked potato.
• Insert 1 tsp butter into each and sprinkle with the spice mix.
• Fluff meat of sweet potato to mix in butter and spices.
• Feel free to adjust the amount of spices and butter to your liking.

POTATO PANCAKES

Steps:

• Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
• Grate the onion.
• Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
• Add the egg and bread crumbs or matzo meal. Mix well.
• Preheat the oven to 300 degrees F.
• Spray a skillet with nonstick cooking spray.
• Heat the oil in the skillet over medium-high heat.
• Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don't overcrowd pan.
• Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
• Transfer cooked cakes to the oven to keep warm.
• Repeat until all the mixture is used.