Annes Potato Pancakes Recipes

ANNE'S POTATO PANCAKES

Steps:

• 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.

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

PERFECT POTATO PANCAKES

Steps:

• Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

POTATO PANCAKES

Steps:

• Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
• Preheat the oven to 200 degrees F.
• Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
• Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
• Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
• Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

EASY POTATO PANCAKES

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

POTATO PANCAKES

Steps:

• Grate the potatoes into a basin of cold water, using the grating surface with large holes. (Do not grate them, however, unless you are ready to cook the potatoes.) Before cooking, drain the potatoes in a strainer.
• Peel the onion and grate it on the same grating surface. There should be about 1/2 cup. Add the onion to the potatoes in the strainer and blend well. With a rubber spatula or your hands, push down on the potato-onion mixture to extract liquid. Put the mixture in a mixing bowl and add salt.
• To prepare these pancakes it is best to use 2 or more 6-inch or 7-inch nonstick frying pans.
• Heat about 1 tablespoon of oil in a nonstick skillet and add 3/4 cup of the potato-onion mixture. Flatten the potato mixture and sprinkle lightly with pepper. Cook about 3 minutes until the ''cake'' is browned on the bottom. Flip the cake, trying not to break up the shape. Flip the cake several times as it cooks so that it cooks through, about 3 to 4 minutes longer. Slide the cake out onto a flat surface.
• Add 1 more tablespoon of oil to the skillet and add another batch of the potato mixture, cooking it as before. Continue cooking the cakes, adding more oil as necessary, until all the mixture is used.

ANNE'S POTATO PANCAKES

Steps:

• Using the largest holes of a box grater or a large-hole disc in a food processor, shred the potatoes. Transfer to a large mixing bowl.
• Add all other ingredients except oil and mix well.
• Heat oil in large non-stick skillet over medium heat. Drop dollops of potato mixture, about 2/3 cup each, into oil and pat into pancake shape. Cook 3-4 minutes per side until crispy and golden brown. Transfer to paper towels to drain. Serve hot with applesauce or sour cream.

OLD-FASHIONED POTATO PANCAKES

Steps:

• Grate potatoes on coarse side of hand grater. Squeeze out liquid with your hands.
• Grate onion and squeeze.
• Mix onion with potatoes, egg whites, flour and salt, and stir well to mix completely.
• Heat nonstick skillet, and spray a light film of oil on bottom. When pan is very hot, drop mixture by the heaping tablespoon onto hot surface, pat to spread out, and brown over medium heat; turn, and brown on second side. Repeat.

MOM'S AWESOME POTATO PANCAKES

Steps:

• Peel and grate potatoes and onion into a strainer sitting in a large bowl.
• Wait about ten minutes, allowing liquid to drip into bowl.
• Press out any additional liquid.
• Discard liquid and put grated potatoes and onion into the large bowl.
• Add remaining ingredients and mix gently until combined.
• Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
• Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
• You can usually fit about 4 at a time in the pan.
• When brown and crispy, turn over and brown other side.
• Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
• Serve immediately while they are still nice and crispy.