THE YUKON VIA VERMONT: YUKON GOLD POTATO PANCAKES AND CHUNKY APPLESAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.
- Preheat nonstick griddle pan or skillet over medium to medium high heat.
- Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.
- Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.
- Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.
POTATO PANCAKES WITH CHUNKY GINGERED APPLESAUCE
Classic potato pancakes and applesauce go one better with ginger, brown sugar and cinnamon!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, stir together apples, water, ginger and brown sugar. Cover; heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir in cinnamon.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In large bowl, stir Bisquick mix, milk, salt and eggs until blended. Stir in potatoes. Pour batter by slightly less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
- Cook until edges are dry. Turn; cook until golden brown. Serve with warm or cold applesauce.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 110 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 15 g, TransFat 0 g
POTATO PANCAKES WITH PINK APPLESAUCE AND CREME FRAICHE
Potato pancakes are served with creme fraiche and pink applesauce that takes its rosy hue from the skins left on the apples for a perfect Hanukkah treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Grate potatoes on large holes of a box grater into long strips over a large bowl of cold water. Drain potatoes, reserving liquid, and pat dry.
- Let reserved liquid stand for 10 minutes. Carefully pour liquid from bowl, discarding liquid but reserving milky residue (potato starch) at bottom. Stir drained potatoes, onion, eggs, flour, and salt into bowl with starch, and season with pepper.
- Preheat oven to 200 degrees. Heat 1/4 inch oil in a large, heavy skillet until it registers 350 degrees on a deep-fry thermometer (or until a breadcrumb dropped into oil sizzles and turns brown in 15 seconds). Scoop heaping tablespoons of potato mixture, squeezing out excess liquid, and carefully place in skillet. (You may need to work in batches.) Press pancakes lightly with a spatula to flatten, and fry until golden brown on both sides, about 6 minutes total. Transfer to a paper-towel-lined baking sheet to drain. Keep pancakes warm in oven for up to 30 minutes. Serve each pancake with a dollop of applesauce and creme fraiche.
OLD-FASHIONED POTATO PANCAKES
If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 7-9 pancakes.
Number Of Ingredients 7
Steps:
- Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,
Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
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
POTATO PANCAKES WITH HOMEMADE APPLESAUCE
Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a medium saucepan with enough cold water to cover.
- Bring the water to a boil and cook the potatoes until fork tender.
- Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
- Transfer the potatoes to a mixing bowl.
- Heat the butter in a skillet over medium heat.
- Add the shallots and cook until translucent, about 4-6 minutes.
- Add the butter, egg, salt and pepper to the potatoes and stir to combine.
- When cool, shape mixture into 8 small pancakes.
- Heat about 1/4 inch of oil in a skillet over high heat.
- Add the potato pancakes and cook 2-3 minutes or until golden brown.
- Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
- Drain the cakes on the paper towels and serve with applesauce.
- Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
- Reduce the heat to simmer and cook until the apples are fork tender.
- Remove from the heat and mash all the ingredients together using a potato masher.
- Stir in the butter, if using.
Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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