MASHED POTATO AND CABBAGE PANCAKES
Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 30m
Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6
Number Of Ingredients 9
Steps:
- To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
- Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
MASHED POTATOES AND CABBAGE
Steps:
- Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot; cover with water, season with salt and bring to a boil. Cook until tender, about 35 minutes. Reserve 1/4 cup of the cooking water, then drain. Mash the vegetables with 2 tablespoons butter, adding the reserved cooking water as needed. Season with salt and pepper.
CABBAGE-POTATO MASH
Steps:
- Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.
MASHED POTATO, CABBAGE AND MUSTARD PANCAKES
With a sweet, heartening flavour, these vegetable pancakes are great comfort food and quick to mix up using leftover mashed potatoes and zesty mustard. Serve alongside grilled sausages or chops for a hearty supper.
Provided by SMDC
Categories Side Dishes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Instructions
- To prepare the cabbage, remove the outer leaves and quarter a small head or 2 of a larger head. Core and place in a steamer above 1 inch of boiling water.
- Steam for 10 to 15 minutes, until the cabbage is tender when pierced with a knife. Remove from the heat and allow to cool, then squeeze out any water, and finely chop. You need about 2 cups steamed, chopped cabbage.
- Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.
- Warm a large skillet over medium heat and preheat the oven to 300°F.
- Add 2 Tbsp of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon.
- Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes.
- Brown on the other side for about 2 minutes then remove to a paper-towel lined plate to drain.
- Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary.
Nutrition Facts : Calories 285, Carbohydrate 30, Cholesterol 62, Fat 17, Fiber 4, Protein 6, SaturatedFat 3, ServingSize 4 pancakes, Sodium 811, Sugar 3, TransFat 3
MASHED-POTATO PANCAKES
Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
- In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.
FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)
This is not the traditional colcannon, a mashed potato and cabbage dish from Ireland. I have spiced it up and put my own spin on it, but it is WONDERFUL comfort food. Cheap and easy. I top it with cheese and serve as a main dish.
Provided by Ashley Robinson
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
- Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
- Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
- Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
- Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
- Fold cabbage mixture into mashed potatoes.
- Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
- Stir cooked ham into mashed potato and cabbage mixture until combined.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 36 g, Cholesterol 41 mg, Fat 17 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 7.1 g, Sodium 585.4 mg, Sugar 4.7 g
MASHED POTATOES AND CABBAGE
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes.
- Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
- Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don't worry about the skins.
- Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 1 gram, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 10 grams, TransFat 0 grams
MASHED POTATO & CABBAGE CASSEROLE
I found this recipe on the internet awhile back and finally got around to trying it, and I'm glad I did. Its very good.
Provided by RecipeMonster
Categories One Dish Meal
Time 50m
Yield 8 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Lightly oil a 3-quart baking dish.
- Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
- Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
- Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
- Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
- Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.
CREAMY MASHED POTATOES WITH CABBAGE
For a buttery dish with wonderful texture and flavor, we make the comfort food known as "colcannon," an Irish version of mashed potatoes with cabbage. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.
Nutrition Facts :
CABBAGE POTATO PANCAKES
A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch
Provided by Derf2440
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix in medium bowl potatoes, slaw, egg whites and pepper.
- Spray large nonstick frypan with veggie cooking spray and heat over medium high.
- Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
- Repeat with second pancake, drizzle any juices from bowl over pancakes.
- When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
- Cook until pancake browns on one side, about 5 minutes.
- Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
- If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
CABBAGE PANCAKES
Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.
Provided by NicoleMcmom
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
- Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
- Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
- Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
- Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g
CRISPY MASHED POTATO PANCAKE
From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.
Nutrition Facts : Calories 214 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 434mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
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