Mouthwatering Potato Pancakes With Dill Food

POTATO PANCAKES WITH GRAVLAX AND DILL

Steps:

• Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
• Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
• Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

DILL-SCALLION POTATO PANCAKES

Steps:

• Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

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.

POTATO & DILL PANCAKES WITH GRAVADLAX

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
• On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
• In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
• Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
• Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
• Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
• Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
• Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.

CHEF JOHN'S CLASSIC POTATO PANCAKES

Steps:

• Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
• Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
• Mix potato mixture and egg mixture together in a large bowl with a spatula.
• Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

MOUTHWATERING POTATO PANCAKES WITH DILL

Steps:

• Mix together the eggs, cracker meal, onion, salt, and dill.
• Set aside.
• Squeeze the grated potatoes in a clean towel.
• until dry.
• Add to the mixture.
• Heat a light coating of oil in a heavy flat bottomed pan or griddle.
• Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
• Brown on both sides (about 2-3 per side).
• Serve warm.

POTATO PANCAKES WITH SALMON TARTARE AND DILL CREME FRAICHE

Steps:

• In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature.
• Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve.
• Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.
• To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients.
• Dill Creme Fraiche:
• Stir all ingredients together in a small bowl.
• Yield: 1 cup

EASY POTATO PANCAKES

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

BREAKFAST POTATO PANCAKES

Steps:

• Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
• Heat 2 Tbs oil in a non-stick skillet over medium heat.
• Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
• Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
• Continue with remaining potato mixture.
• Serve pancakes with a dollop of sour cream.

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.