Southwest Sagebrush Potato Pancakes Recipes

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Steps:

• In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
• In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
• Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Steps:

• Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
• Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
• Mix potato mixture and egg mixture together in a large bowl with a spatula.
• Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Steps:

• Special Equipment: Food Processor
• In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

Steps:

• Add flour to a big bowl; make a well in the center.
• Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
• Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
• Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
• Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
• Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
• Garnish, if desired.

Steps:

• In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

Steps:

• Grease inside of crock pot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese.
• Repeat the layering process until all ingredients are used.
• In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crock pot.
• Cover and cook on low 7-8 hours.
• Serve with sour cream or fresh salsa.

Steps:

• In medium bowl stir together baking mix, eggs and milk. Stir in Simply Potatoes®, red bell pepper, corn and salt; mix well.
• Melt butter in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional butter to skillet if needed. Serve with sour cream if desired.

Steps:

• Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
• Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
• Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
• Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• In a skillet over high heat, add the ground beef with a bit of oil.
• Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
• Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with guacamole.
• Enjoy!