Hungarian Porcini Potato Latkes Recipes

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

Steps:

• For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance.
• For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side.
• To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley.

Steps:

• Place porcini in small bowl. Add 3/4 cup hot water and let stand 45 minutes. Strain through fine sieve, reserving soaking liquid. Coarsely chop porcini.
• Heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat. Add chopped porcini and garlic; sauté 2 minutes. Add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes. Season with salt and pepper. Cool. (Mushroom mixture can be made 1 day ahead. Cover and refrigerate.)
• Finely grate potatoes by hand or in processor fitted with grating disk. Transfer potatoes to large bowl. Add enough cold water to cover; let stand 5 minutes. Drain potatoes. Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible. Place potatoes in large bowl. Mix in egg, breadcrumbs, salt, and pepper. Stir in mushroom mixture.
• Heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking. Working in batches, drop potato mixture by 1/4 cupfuls into hot oil, spacing apart. Using spatula, flatten each into 4-inch round and cook until crisp and brown, about 4 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow oil to get hot before adding more potato mixture. Transfer to plates and serve.
• *Available at Italian markets, specialty foods stores and many supermarkets.

Steps:

• Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
• Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

Steps:

• Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
• Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
• Delicious served with creamed spinach.

Steps:

• Pour melted butter in a casserole.
• In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
• Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
• Repeat a second layer of each.
• Sprinkle with paprika.
• Bake in 350 F for 30 minutes.