Fried Pancake Of Grated Potatoes Pommes Paillasson Recipes

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FRIED PANCAKE OF GRATED POTATOES (POMMES PAILLASSON)

Categories     Food Processor     Potato     Side     Fry     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4



Fried Pancake of Grated Potatoes (Pommes Paillasson) image

Steps:

  • Peel potatoes and grate in a food processor fitted with coarse-shredding disk. Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
  • Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
  • Slide cake onto a cutting board and cut into 6 wedges.

2 1/4 pounds russet (baking) potatoes
5 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper

CRISPY POTATO CAKE

When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 6



Crispy Potato Cake image

Steps:

  • Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
  • Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
  • Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and grated
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

GRATED POTATO PANCAKES

It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after adding the remaining oil.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3



Grated Potato Pancakes image

Steps:

  • Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
  • Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
  • Transfer to a cutting board; cut into wedges. Serve immediately.

2 Idaho potatoes (about 1 1/4 pounds)
2 teaspoons canola oil
Coarse salt and freshly ground pepper

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



Crispy Potato Pancakes image

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.

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

POMMES PAILLASSON OR STRAW POTATO CAKE

In French this finished dish is said to resemble a woven straw doormat! This recipe comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap! If desired, 4 smaller potato cakes could be made from this recipe, but the cooking time would need to be adjusted.

Provided by Sydney Mike

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Pommes Paillasson or Straw Potato Cake image

Steps:

  • Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
  • Heat oil in large frying pan, then add potato mixture.
  • Press mixture down to form an even layer that covers the pan.
  • Cook over moderate heat 7-10 minutes until base is well browned.
  • Loosen potato cake by shaking pan or running a thin spatula under it.
  • To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
  • Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
  • Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
  • Remove from frying pan & serve hot!

Nutrition Facts : Calories 197.2, Fat 11.2, SaturatedFat 3.8, Cholesterol 11.4, Sodium 150.5, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2

1 lb baking potato
1 1/2 tablespoons unsalted butter, melted
2 tablespoons oil (or less)
1/4 teaspoon salt
1/8 teaspoon ground pepper

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



Shredded Potato Cakes image

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.

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
Vegetable oil

GRATED POTATO PANCAKES

Make and share this Grated Potato Pancakes recipe from Food.com.

Provided by LMillerRN

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Grated Potato Pancakes image

Steps:

  • Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
  • Heat a 10-inch nonstick skillet over medium-high heat, and add t canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
  • Flip pancake, and add remaining t of oil, drizzling around the edge of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
  • Transfer to a cutting board; cut into wedges. Serve immediately.

2 idaho potatoes
2 teaspoons canola oil
coarse salt
fresh ground pepper

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