DERUNY - UKRAINIAN POTATO PANCAKES
Make and share this Deruny - Ukrainian Potato Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender.
- Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat.
- When done remove, drain, and place in a warm oven.
- Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture!
- This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.
Nutrition Facts : Calories 569, Fat 35.4, SaturatedFat 20.7, Cholesterol 176.2, Sodium 1065.4, Carbohydrate 54.3, Fiber 6.3, Sugar 6.6, Protein 11.3
GARLIC MASH POTATO BAKE
Make and share this Garlic Mash Potato Bake recipe from Food.com.
Provided by Pink Penguin
Categories Potato
Time 50m
Yield 1 bake, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potaotes in a big pan of water until soft. Drain well. Place the pan back on the heat. Melt the butter and cook the garlic for 1 min to soften, then stir inthe milk and heat through. Return to the potatoes to the mash until smooth.
- Heat the oven 180c/fan/160/gas4. Spoon the mixture into a 20x30cm baking dish.
- Sprinkle the breadcrumbs , cheese and thyme over the top.
- If making for the freeze, freeze at this stage.
- Cook for 15 mins until the crumbs are crisp and the cheese has melted.
- To cook from frozen simply cook for 1hr 10mins.
Nutrition Facts : Calories 323.9, Fat 9.9, SaturatedFat 5.9, Cholesterol 27.9, Sodium 148.6, Carbohydrate 50.7, Fiber 5.8, Sugar 2.4, Protein 9.4
UKRAINIAN POTATO PANCAKES
This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes, preserves or jam is also served on these delicious pancakes.
Provided by Millereg
Categories Breakfast
Time 28m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender.
- Heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat.
- When done remove, drain, and place in a warm oven.
- Mix the sour cream and cream together.
- Serve warm with large dollops of the cream mixture!
Nutrition Facts : Calories 483.9, Fat 30.1, SaturatedFat 18.1, Cholesterol 153.2, Sodium 86.2, Carbohydrate 45.9, Fiber 5.2, Sugar 3, Protein 9.8
UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT
This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.
Provided by Olha7397
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
- Simmering Suppers.
SWISS POTATO BAKE
Make and share this Swiss Potato Bake recipe from Food.com.
Provided by bmcnichol
Categories Potato
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with Pam.
- Put hash browns in pan and add salt and pepper to taste.
- Top with grated cheese and pour half and half over top.
- Drizzle with melted butter.
- Sprinkle with paprika, if desired.
- Bake for 1 to 1.5 hours.
- I like to cover mine with foil and then uncover the last half an hour.
Nutrition Facts : Calories 265.2, Fat 19.5, SaturatedFat 10.8, Cholesterol 38.9, Sodium 98.5, Carbohydrate 18, Fiber 1.1, Sugar 1.1, Protein 6.4
UKRAINIAN GRATED POTATO BAKE
A potato pudding that is tender and airy inside and crispy on the outside. Serve with sour cream, sauteed onions, or lingonberry preserves.
Provided by Olha7397
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the bacon in a medium-size skillet over medium heat until it renders its fat.
- Remove from the skillet and drain on paper towels.
- Pour off all but 2 tablespoons of the fat from the skillet.
- Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
- Remove from the heat and set aside.
- Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
- Wash in several changes of water.
- Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
- Rinse and squeeze again.
- In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks.
- Season generously with salt and freshly ground black pepper.
- Preheat the oven to 375 degrees F.
- Beat the egg whites until stiff.
- Gently fold into the potato mixture, using a rubber spatula.
- Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
- Dot the top with butter.
- Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.
- Serves 6 to 8.
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