CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
Steps:
- In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
KIDNEY-FRIENDLY GARLIC POTATO PANCAKES
This is a recipe for potato pancakes, made specifically from Idado Spuds instant mashed potatoes, which are low in "big four" numbers (protein, sodium, potassium, and phosphorus) I was able to form 4 good-sized pancakes from two servings of instant mashed potatoes, and they actually taste good! When fried, the cheese creates a golden, crispy crust on the outside. Cooking time will vary according to person preference of crispness desired. While this recipe does contain cheese, it does not contain milk, flour, or eggs, (and are also gluten-free!) which is the reason why this recipe is low in the "big four." Idaho Spuds contain 4% potassium per 1/3 C serving. Sargento Ulra-Thin Swiss cheese contains 3G of protein per slice, 2g in the potatoes, in 1.5g in the Parmesan cheese (about 4g per serving) The 1/4 cup of onion and garlic contain 129 mg of potassium (about 65 mg per serving) and 28 mg of phosphorus (about 14 mg per serving). Food.com estimates about 4% sodium per serving.
Provided by Mustafas Cook
Categories Breakfast
Time 45m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a non-stick saucepan, melt the unsalted butter on medium-low heat. Once completely melted, add the salt, garlic, and onion and sauté them until the onions start to turn clear, or about 5 minutes.
- Add the water and pepper and increase the heat a little so that it boils. Once boiling, turn off the heat. Add the mashed potatos and stir well. They should have a creamy consistency and no visible "lumps", except for the onions. Extra water may be added, in small amounts (think tbsp) at a time if needed.
- Add the Parmesan cheese and stir well, followed by the Swiss cheese. It helps to tear the Swiss cheese into smaller pieces, first. Stir until the Swiss cheese is completely melted into the potatoes.
- Now we're ready to fry! Drop the potatoes into 4 pancakes in a non-stick frying pan. Add the oil and fry them until they become crispy, flipping them occasionally. Because they do not contain flour or eggs, they will still be very soft.
Nutrition Facts : Calories 357.7, Fat 29.4, SaturatedFat 11.7, Cholesterol 44.1, Sodium 211.7, Carbohydrate 18.9, Fiber 1.7, Sugar 1.7, Protein 6.1
POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.
Provided by Andrew Friedman
Categories Egg Garlic Leafy Green Onion Potato Appetizer Side Fry Hanukkah Vegetarian Parmesan Kosher Parsley Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 11
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. Whisk in flour, then stir in cheese and garlic.
- 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 batter 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. Just before serving, sprinkle with parsley.
- Serve pancakes hot with Creamed Spinach Dip.
POTATO PANCAKE APPETIZERS
These tasty morsels make a deliciously different appetizer, but can also be made into large pancakes for a side dish. Add various topping to taste: real bacon bits, parmesan cheese, jalapenos, salsa, or you name it!
Provided by BeachGirl
Categories Potato
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, mix egg, flour, salt and pepper.
- Grate carrots and add to bowl.
- Shred or grate raw potatoes.
- Wrap in several layers of paper towels to remove all excess moisture.
- Add to bowl.
- Stir to mix all ingredients.
- Preheat oven to 425 degrees.
- Spray two baking sheets with non-stick cooking spray.
- Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
- Bake 10-15 minutes or until bottom is lightly browned.
- Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
- TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
- Serve hot.
- QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.
POTATO-PARMESAN PANCAKES
This simple variation of a traditional dish is great as a side dish or on its own.
Yield about 24 pancakes
Number Of Ingredients 9
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. Whisk in flour, then stir in cheese and garlic.
- 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 batter 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. Just before serving, sprinkle with parsley.
- Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist.
- Serve with sour cream or apple sauce for dipping.
- Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.
- Serving size: 1 serving
- Calories: 88
- Fat: 8g (77.8% calories from fat)
- Cholesterol: 25mg
- Sodium: 68mg
- Total Carbohydrate: 3g
- Dietary Fiber: trace
- Protein: 2g
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