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
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.
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
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.
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
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.
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.
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
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
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
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.
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
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.
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