Annes Potato Pancakes Recipes

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ANNE'S POTATO PANCAKES



Anne's Potato Pancakes image

Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.

Provided by KURZANNA

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 10

Number Of Ingredients 10

8 medium red potatoes, with peel, shredded
1 large sweet onion, minced
3 eggs, lightly beaten
3 tablespoons all-purpose flour
½ teaspoon baking powder
1 tablespoon dried rosemary
1 tablespoon salt
2 teaspoons ground black pepper
1 ½ teaspoons lime juice
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 31 g, Cholesterol 55.8 mg, Fat 4.6 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 754.3 mg, Sugar 2.5 g

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

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.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

POTATO PANCAKES



Potato Pancakes image

Provided by Anne Burrell

Time 1h45m

Yield about 20 pancakes

Number Of Ingredients 6

8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil

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



Easy Potato Pancakes image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 pancakes.

Number Of Ingredients 7

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

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.

Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

POTATO PANCAKES



Potato Pancakes image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 8 potato pancakes

Number Of Ingredients 5

5 large potatoes, about 1 1/2 pounds
1 onion, about 1/4 pound
Salt to taste if desired
8 tablespoons corn, peanut or vegetable oil, approximately
Freshly grated pepper to taste

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.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 1 gram, TransFat 0 grams

ANNE'S POTATO PANCAKES



Anne's Potato Pancakes image

Make and share this Anne's Potato Pancakes recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 40m

Yield 10 pancakes, approximately, 10 serving(s)

Number Of Ingredients 10

8 medium red potatoes, unpeeled and washed well
1 large sweet onion, minced
3 eggs, lightly beaten
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 tablespoon dried rosemary or 1 tablespoon dried thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 1/2 teaspoons lime juice
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 185.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 63.5, Sodium 747.9, Carbohydrate 31.1, Fiber 3.4, Sugar 2.5, Protein 5.5

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

Provided by Marian Burros

Categories     easy, quick

Time 35m

Yield 16 pancakes

Number Of Ingredients 6

1 1/2 pounds new potatoes, coarsely grated
5 ounces onion
3 egg whites
2 tablespoons flour
1/4 teaspoon salt
Oil spray

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.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 1 gram, TransFat 0 grams

MOM'S AWESOME POTATO PANCAKES



Mom's Awesome Potato Pancakes image

My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!

Provided by Karen..

Categories     Breakfast

Time 35m

Yield 8 Potato Pancakes

Number Of Ingredients 8

4 -5 medium potatoes
1 medium onion
2 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon parsley flakes
1 large egg

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.

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Top Asked Questions

What is the best way to make potato pancake mix?
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.
How long does it take to cook a potato pancake?
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.
What are potato pancakes?
These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
How to cook potatoes in a pan?
Repeat this process with the remaining 2 potatoes. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan.

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