DEB'S POTATO PANCAKES
I never tire of these. They're good hot or cold so we usually make an extra large batch that we can snack on cold while watching TV. I prefer them crunchy so we make sure they're nice and brown.
Provided by The Kanajyn
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour mixture with eggs and onion and set aside.
- Drain liquid from grated potatoes.
- Add potatoes to egg mixture and beat thoroughly.
- Spoon 2 teaspoons of batter for each pancake into hot frying pan.
- Cover over medium heat until brown.
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
POTATO PANCAKE
A recipe from my sister and her husband. Extremely simple but good. Not just for breakfast either, good as a side dish for dinner.
Provided by Kevin Young
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, add all ingredients except oil, and mix together.
- Heat oil over medium high heat in a large frying pan.
- Drop about 1/2 cup (or desired size) of potato mix into pan, and flatten with a spatula.
- Allow to cook about 5 minutes on each side, or until golden brown.
- **Add more flour for thicker batter, or add milk as desired for thinner batter.
Nutrition Facts : Calories 518.3, Fat 16.7, SaturatedFat 2.7, Cholesterol 105.8, Sodium 52.9, Carbohydrate 79.7, Fiber 7.4, Sugar 2.5, Protein 12.9
POTATO PANCAKES
I think this recipe came from a German Heritage cookbook, from Fredericksburg,Texas. Grating the potatoes takes the longest time as I like them grated by hand. Try these, they are yummy!
Provided by out of here
Categories Breakfast
Time 1h15m
Yield 10 pancakes
Number Of Ingredients 6
Steps:
- Grate the potatoes, put in a large bowl of ice water.
- In another bowl add eggs, finely-chopped onion, flour and salt.
- Pour the water off the potatoes and place on paper towels, squeezing excess water out.
- Add potatoes to the egg mixture.
- Heat the butter, and use a 1/4 cup of potato batter for each pancake, brown good on both sides. This takes some patience.
Nutrition Facts : Calories 198.2, Fat 6.3, SaturatedFat 3.4, Cholesterol 75.7, Sodium 526.9, Carbohydrate 30.3, Fiber 3.2, Sugar 1.4, Protein 5.5
EASY POTATO PANCAKES
For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to "ZAAR" on February 9th, 2009.
Provided by Chef shapeweaver
Categories Breakfast
Time 20m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.
- Drain thoroughly, if needed sqeeze extra liquid out with your hands.
- Place drained potatoes in a large bowl.
- Add flour,eggs,butter,water and salt, onions and pepper add now and mix well.
- Heat oil in a large skillet over medium heat.
- Drop batter by 1/3 cupfuls into oil, flatten slightly.
- Fry on both sides until golden brown.
- Drain pancakes on paper towels.
Nutrition Facts : Calories 415.9, Fat 27.8, SaturatedFat 8.3, Cholesterol 93, Sodium 466.4, Carbohydrate 37.3, Fiber 2.7, Sugar 2.5, Protein 7.5
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
PRADA'S POTATO PANCAKES
Make and share this Prada's Potato Pancakes recipe from Food.com.
Provided by Prada Contessa
Categories Breakfast
Time 20m
Yield 10 5-inch pancakes, 10 serving(s)
Number Of Ingredients 8
Steps:
- Make your mashed potatoes ahead of time or use instant mashed potatoes.
- Beat eggs in a bowl.
- Add onion, cheese, parsley, hot sauce, and pepper mashed potatoes. Mix together until well blended.
- Heat skillet to 350°F and spray with pan spray.
- Use a ladle to evenly pour out 1/2 cup of the batter into individual 4-5 inch rounds. Flip when the edges start to brown--about 3 minutes on each side.
- Tip: Do not add salt to this recipe if your instant potatoes already include salt or if there is salt in your homemade potatoes.
- This recipe makes about 10 small pancakes. Quickly reheat leftovers by popping them into the toaster! Sometimes I make teddy bear shapes for the kids and serve with a little ketchup. Or if you're more sophisticated try with sour cream and applesauce.
Nutrition Facts : Calories 60.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 201.8, Carbohydrate 9.2, Fiber 0.8, Sugar 1.1, Protein 4.2
ED'S POTATO PANCAKES
Hand-me-down recipe!
Provided by hoserdude
Categories Potato Pancakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir potatoes, onion, eggs, flour, garlic powder, salt, and black pepper together in a bowl.
- Heat a lightly oiled large skillet over medium heat. Drop potato mixture by large spoonfuls onto the skillet and cook until edges are dry and golden, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 331.1 mg, Sugar 2.2 g
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