MOUNTAIN MAMA'S POTATO PANCAKES
Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.
Provided by Mountain Mama
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
- Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MY MAMA'S POTATO PANCAKES
As a child, I knew that whenever we had mashed potatoes for supper, we would have potato pancakes the next day - yum to both! This is how my late mother made them - simple in ingredients and execution, but so delicious! Mom always used leftover mashed potatoes, - I always keep a couple of cooked whole potatoes in the refrigerator, so I will sometimes season and mash those up to use. Crisp and lightly browned on the outside, creamy on the inside! I miss you mom, and - as you said to me every night when you tucked me in "I love you higher than the sky"! Photo is my gentle, much loved mother!
Provided by Martha Price @karenella1
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in skillet; saute onion until tender. With slotted spoon, remove onion, leaving drippings in skillet.
- Combine onion, mashed potatoes and egg. Shape into 6 3-inch patties. Coat lightly with flour.
- Add remaining butter to skillet; heat over medium heat. Add potato patties and cook until browned, about 5 minutes on each side.
SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES
Provided by Duff Goldman
Time 30m
Yield 18 latkes
Number Of Ingredients 7
Steps:
- Peel the potatoes, immediately immersing them in very cold water as you finish each one.
- Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
- Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
- Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
- Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!
POTATO PANCAKES
Potatis Platter This is my Aunt Eva's recipe. My kids love these with maple syrup and my Dad asked for them all the time. They are usually a little wet after mixing which makes it easy to "plop" them on a hot griddle and pat them out a bit. Filling and delicious! If you find you are having problems with soggy pancakes, you might want to put your grated taters in a cloth and squeeze as much of the water out of them as you can. You can also soak the grate in cold water, then wring them out. For OAMC: brown the patties well but don't cook them all the way through. Flash freeze individually and keep in a ziplock bag in the freezer. They will keep for quite a long time. To use: thaw desired number of patties and reheat them in a hot frying pan with a bit of oil or on a greased griddle.
Provided by Queen Dragon Mom
Categories Breakfast
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat griddle until water drop dances on it.
- Beat all ingredients well.
- Place 1/4 cup of batter on grill.
- Fry each patty for 2-3 minutes until golden.
- Turn and repeat.
- Serve hot.
POTATO PANCAKES
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
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
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
MAMA'S POTATO PANCAKES
My mama used to make these for us whenever we had leftover mashed potatoes. It was a favorite breakfast treat when I was growing up. Sometimes now, I'll make mashed potatoes just to use for these.
Provided by Beverley Williams
Categories Other Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- 1. Mix potatoes, flour and pepper well.
- 2. Heat oil in a large skillet over medium heat.
- 3. Form potato mixture into pancakes.
- 4. Cook pancakes in oil for 1 to 2 minutes. Then flip them and cook another 1 to 2 minutes. They should be golden brown on both sides. Serve hot.
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