Recipes for "potato pancakes"

Combine potatoes, eggs, and milk together 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.

Drop potato mixture by 2 tablespoonfuls onto skillet. Cook patties until golden brown, about 4 minutes per side

Drain cooked pancakes on a paper towel-lined plate.

Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.

Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.

Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.

Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.

Divide potato mixture into 4 equal portions and shape into pancakes.

Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.

Gather all ingredients.

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in shredded potatoes and onion.

Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil, working in batches. Flatten slightly by pressing with a spatula.

Cook until golden brown and crisp, about 3 minutes per side.

Transfer to a paper towel-lined plate to drain. You can cover them very loosely with aluminum foil to hold in heat without steaming them.

Repeat with remaining potato mixture. Serve warm.

Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.

Sift flour, baking powder, salt, and nutmeg together into a medium bowl.

Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.

Lightly grease a griddle and preheat over medium-high heat.

Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.

Gather all ingredients.

Mix potatoes, cheese, beaten egg, and salt in a medium bowl until well combined. If the mixture is very wet, mix in flour as needed to bind mixture together.

Melt butter on a large griddle over medium heat.

Drop potato mixture onto the hot griddle, 1/4 cup at a time.

Flatten each pancake with the back of a spatula to 1/2-inch thickness.

Fry until golden brown, about 5 minutes per side. Serve hot.

Combine potatoes, onion, eggs, flour, salt, and pepper in a large bowl; stir until well combined.

Heat oil in a large skillet over medium-high heat. Working in batches, drop large spoonfuls of potato batter into the hot skillet. Flatten batter lightly with a spatula and cook until golden brown, about 4 minutes per side. Serve immediately.

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.

Stir together potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.

Grease a griddle or large skillet and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle and cook until edges look dry and one bubble appears in the center, about 3 minutes. Flip pancakes and cook until browned on the other side, about 3 more minutes.

Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.

Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.

Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.

Combine mashed potatoes, egg, and pepper in a bowl and mix well together.

Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.

Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.

Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; cool, then crumble. Reserve bacon drippings in the skillet.

Combine crumbled bacon, potatoes, eggs, flour, garlic, thyme, salt, and black pepper in a large bowl.

Heat ¼-inch vegetable oil with drippings in the skillet over medium heat until oil and drippings shimmer.

Drop potato mixture by heaping tablespoonfuls carefully into hot oil; flatten into patties about 3 inches in diameter. Cook until browned, about 3 minutes per side.

Combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.

Heat a large skillet over medium-low heat. Pour enough olive oil to cover bottom of pan.

Scoop up about 1/2 cup of potato mixture per pancake and form into a patty. Repeat, making 8 patties in all.

Place 4 pancakes at time in hot olive oil. Cook until browned, about 4 minutes on each side. Transfer to paper towel-lined plate.

Sprinkle with green onion and Parmesan cheese.

In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.

Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.

Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.

Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.

Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.

Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.

Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.

Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.

In a medium bowl, combine the mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.

It’s okay if the mixture is slightly sticky, but it should hold its shape if you form it into a patty in your hand. If it is very sticky or runs at all, then add more flour 1 tablespoon at a time until you reach the desired texture.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

In a large skillet over medium heat, add the oil.

Once the oil reaches 325°F or it sizzles when you sprinkle a little flour into it, start forming your pancakes. You will form and fry as you go.

Lightly wet your hands, to prevent the potato mixture from sticking. Measure out about 1/4 cup of the pancake mixture and form it into a disk about 1/2-inch thick in your hands.

Place the pancake in the skillet and repeat until you have 4-5 pancakes in the skillet. Fry the pancakes for 3-4 minutes per side until they are browned and crispy.

Flip once and cook for an additional 3-4 minutes on the second side.

Simply Recipes / Nick Evans

Transfer the potato pancakes from the pan to the paper towel-lined sheet. Repeat until all the potato pancakes have been formed and fried. Serve warm with a dollop of sour cream.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Nick Evans

Peel the potatoes and place them in a bowl of cold water until needed (this helps prevent graying as well). Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water.

In the bowl of a food processor, combine the chopped potatoes and onion. Pulse the mixture until it forms a pulp-like puree, scraping down the sides of the work bowl once or twice.

Simply Recipes / Sheryl Julian

Simply Recipes / Sheryl Julian

Fold a large square of cheesecloth on itself until you have 4 layers and a roughly 12-inch square. Line a colander with the cheesecloth. Tip the potato-onion mixture into the colander.

Gather the corners of the cheesecloth around the potato-onion mixture and begin twisting. Keep twisting the top and squeezing the ball of potatoes and onions with your hands to squeeze out as much liquid as possible (you may get up to a cup of liquid). Leave the potato mixture in the cloth once squeezed to reduce exposure to air (which can start to turn the potatoes gray).

Simply Recipes / Sheryl Julian

Simply Recipes / Sheryl Julian

Grate the potato on the coarse side of a box grater.

Transfer the potato mixture from the cheesecloth to a bowl. Add the grated potato, flour, eggs, salt, and pepper. Stir well.

Simply Recipes / Sheryl Julian

In a large cast iron or non-stick skillet, heat the oil over medium heat. When it is shimmering (a crust of bread will brown in 10 seconds), add large, generous spoonfuls of the batter to the pan (about 1/4 cup of batter) — you will probably fit in 4 or 5 mounds. Use the bottom of the spoon to flatten the mounds.

Cook for 3 minutes, or until brown on the bottom. Flip and cook until the other side is also browned, about 3 minutes more.

Transfer to a plate lined with paper towels and briefly drain them of any excess grease. Continue cooking the rest of the latkes in batches, adding more oil to the pan as needed.

Simply Recipes / Sheryl Julian

Simply Recipes / Sheryl Julian

Serve immediately while hot, with sour cream or applesauce, or transfer to a baking sheet and keep warm in 250°F oven until ready to serve.

Did you enjoy this recipe? Let us know with a rating and review!

Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.

Mash sweet potato in a small bowl with a fork.

Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.

Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.