SHREDDED POTATO CAKES
Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO PANCAKES (QUICK VERSION)
Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.
Provided by diner524
Categories Breakfast
Time 20m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
- Optional: Serve with sour cream or applesauce.
- Note: If using refrigerated hash browns, skip the first step.
EASY POTATO PANCAKES
Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 pancakes.
Number Of Ingredients 7
Steps:
- Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
POTATO PANCAKES
Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!
Provided by By Stephanie Wise
Categories Breakfast
Time 25m
Yield 9
Number Of Ingredients 9
Steps:
- In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
- Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
- Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
- Serve warm with sour cream or applesauce.
Nutrition Facts : ServingSize 1 Serving
EASY HASH BROWNS PANCAKES
This recipe is from an old issue of "Taste of Home" magazine. They are quick and easy and go great with ham slices. Good for breakfast or supper.
Provided by morgainegeiser
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the hash browns in a strainer, rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
- Add the flour, eggs, butter, water, and salt; mix well.
- Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides.
- Drain on paper towels.
SIMPLE POTATO PANCAKE
This version of the classic side uses thawed frozen hash browns to start.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- In an 8-inch nonstick skillet, melt 2 1/2 teaspoons butter over medium-high. Add hash browns and press evenly into skillet with a rubber spatula. Season with salt and pepper. Cook, pressing on potatoes and tucking in edge occasionally with spatula, until crisp and deep golden brown, 10 to 15 minutes. (Adjust heat if necessary to prevent cake from over-browning.) Flip pancake and repeat, adding 2 1/2 teaspoons butter to skillet. To serve, cut pancake into quarters.
Nutrition Facts : Calories 123 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 3 g
SIMPLY TRADITIONAL POTATO PANCAKES
Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
- Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g
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