The Potato Pancake Principle By Joan Nathan Recipes

Steps:

• Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
• Combine grated vegetables with eggs, salt, pepper and parsley.
• Add enough matzo meal to held mixture together.
• Shape 2 tablespoons potato mixture with hands to make each pancake.
• Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
• When brown, turn and fry the other side.
• Drain well and serve with sour cream or applesauce.

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, then whisk in flour.
• 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 potato mixture 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.
• Serve pancakes hot with applesauce and/or sour cream.

Steps:

• In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
• Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Steps:

• In a medium mixing bowl, add all ingredients except oil, and mix together.
• Heat oil over medium high heat in a large frying pan.
• Drop about 1/2 cup (or desired size) of potato mix into pan, and flatten with a spatula.
• Allow to cook about 5 minutes on each side, or until golden brown.
• **Add more flour for thicker batter, or add milk as desired for thinner batter.

Steps:

• Preheat oven to 375°F.
• In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring.
• Remove from heat.
• In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
• Form the mixture into 16 round pancakes and place on a large greased baking sheet.
• In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.

Steps:

• Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
• One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
• Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
• Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
• Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
• Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.

Steps:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Steps:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.