POTATO-CHIVE PANCAKE
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Nutrition Facts : Calories 183 g, Fat 11 g, Fiber 1 g, Protein 2 g
BAKED HAM & CHIVE MASHED POTATO CAKES
Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield® Holiday 2015
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
- Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
- Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 40.9 g, Cholesterol 88.9 mg, Fat 16.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 9.8 g, Sodium 736.7 mg, Sugar 1.6 g
IRISH STYLE POTATO-CHIVE PANCAKES
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.
Provided by Amis227
Categories Lunch/Snacks
Time 1h40m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; cover with cold water.
- Bring to a boil over high heat.
- Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
- Drain potatoes, then return to saucepan.
- Turn heat under saucepan to medium-low.
- Cook potatoes until dry, about 2 minutes, stirring occasionally.
- Add milk.
- Using a potato masher, mash potato mixture until fairly smooth.
- Remove from heat; stir in chives, salt and pepper.
- Transfer to a medium bowl, cover and refrigerate until cold.
- Potatoes will thicken as they cool.
- Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
- Add three or four patties to skillet.
- Cook until golden brown, about 2 minutes per side.
- Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
- Serve warm with sour cream.
LACY POTATO PANCAKES WITH CHIVES
Make and share this Lacy Potato Pancakes With Chives recipe from Food.com.
Provided by Luschka
Categories Potato
Time 20m
Yield 8 cakes
Number Of Ingredients 6
Steps:
- Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
- Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
- Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
- The pan must be very hot, but not smoking.
- Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
- Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
- Serve at once.
Nutrition Facts : Calories 137.7, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 608.2, Carbohydrate 18.6, Fiber 2.4, Sugar 0.8, Protein 2.2
POTATO-CHIVE PANCAKE
Got this from Everyday Food (a Martha Stewart magazine). It looks so good, but I haven't tried it yet (posting here for safe keeping).
Provided by Skooch
Categories Breakfast
Time 25m
Yield 1 Pancake, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes to a medium bowl and add chives. Season with salt and pepper; toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake.
- Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more.
- Slice into wedges and serve.
Nutrition Facts : Calories 182.7, Fat 10.8, SaturatedFat 1.6, Sodium 25.2, Carbohydrate 20.1, Fiber 1.6, Protein 2.4
BACON AND CHIVE POTATO PANCAKES
Categories Onion Potato Appetizer Brunch Quick & Easy Bacon Pan-Fry Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.
SOUR CREAM AND CHIVE POTATO PANCAKES
Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.
Provided by bluemoon downunder
Categories Breakfast
Time 35m
Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
- Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
- Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
- Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.
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