Savory Potato Pancakes Food

SAVORY POTATO PANCAKES

Savory Potato Pancakes image

This recipe is from Mrs. Rudolph Hellwege and Mrs. Otto Hemmann, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

Provided by Charlotte J

Categories Breakfast

Time 16m

Yield 1 batch

Number Of Ingredients 5

Ingredients

2 -3 cups raw potatoes (finely grated)
2 eggs (well beaten)
1 teaspoon salt
2 tablespoons flour
1 -2 tablespoon onion (grated)

Steps:

Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
Bake about 3 minutes on each side, or until brown.
Make them thin.
We like to serve them with fried spring chicken or young squirrels.

Nutrition Facts : Calories 434.9, Fat 9.9, SaturatedFat 3.2, Cholesterol 372, Sodium 2486.2, Carbohydrate 66, Fiber 7.2, Sugar 3.2, Protein 20.3

POTATO PANCAKES

Potato Pancakes image

Provided by Food Network

Categories side-dish

Time 17m

Yield 8 servings

Number Of Ingredients 4

Ingredients

4 cups mashed potatoes (better to use day old mashed potatoes)
1/2 cup chopped onions
1 egg
1/4 cup flour

Steps:

Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SAVORY POTATO PANCAKES

Savory Potato Pancakes image

Provided by Food Network

Categories side-dish

Time 45m

Yield 15 Servings

Number Of Ingredients 12

Ingredients

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ cup Daisy Brand Sour Cream
½ medium red onion
¼ cup parsley
½ cup Italian bread crumbs
2 eggs
1 teaspoon salt
½ teaspoon pepper
5 medium Russet potatoes
½ cup vegetable oil, as needed

Steps:

1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
2.Dice the onion and chop the parsley.
3.Combine with the bread crumbs, eggs, salt, and pepper.
4.Peel the potatoes and shred.*
5.Squeeze out any excess moisture from the shredded potatoes.
6.Add potato shreds to the bread crumb mixture.
7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
8.Flatten to ¼-inch thick circle.
9.Fry for three to five minutes on each side or until golden brown.
10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
11.Serve each pancake with a small dollop of seasoned sour cream mixture.
*Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)

Bramboracky (Czech Savory Potato Pancakes) image

Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.

Provided by Sonya M. Shafer

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 1h

Yield 3

Number Of Ingredients 9

Ingredients

4 large potatoes
3 cloves garlic, crushed
salt and black pepper to taste
1 pinch dried marjoram
2 teaspoons caraway seeds
2 eggs
1 tablespoon milk
3 tablespoons all-purpose flour
oil for frying

Steps:

Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 94.3 g, Cholesterol 109.5 mg, Fat 11.1 g, Fiber 11.8 g, Protein 15.1 g, SaturatedFat 2.1 g, Sodium 73.8 mg, Sugar 4.4 g

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