Caramelized Onion Potato Pancakes Recipes

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CARAMELIZED ONION-POTATO PANCAKES RECIPE



Caramelized Onion-Potato Pancakes Recipe image

These are all my favorite things, carmelized onions, potatoes and corn. I rarely use the red onion and use a vidalia instead but the red would also add a nice color. I also most times use basil in place of the rosemary as it is a favorite too! This is lower in fat and a better for you potato pancake! From a fitness website.

Provided by LAURIE

Categories     Potato

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 11

2 baking potatoes, baked and chilled
nonstick cooking spray
1 red onion, julienned (I use yellow sweet like a Vidalia)
1 red bell pepper, julienned
1/2 cup corn kernel
3 fresh garlic cloves, minced
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
2 egg whites
salt
fresh ground black pepper

Steps:

  • Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
  • Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.
  • Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.
  • Set aside to cool.
  • Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.
  • Taste, adjust the seasoning, and form into eight 2" patties.
  • Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.

Nutrition Facts : Calories 109.9, Fat 0.4, SaturatedFat 0.1, Sodium 32.6, Carbohydrate 23.7, Fiber 3, Sugar 3.2, Protein 4.4

POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM



Potato Latkes with Caramelized Onion Sour Cream image

Provided by Molly Yeh

Time 1h10m

Yield 12 latkes

Number Of Ingredients 20

2 tablespoons olive oil
1 yellow onion, finely chopped
1/2 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1/2 teaspoon onion powder
Black pepper
Chopped scallions, for topping
2 1/2 pounds russet potatoes
2 medium yellow onions
4 cloves garlic
1 1/2 teaspoons kosher salt
2/3 cup panko breadcrumbs
2 tablespoons lemon juice
4 large eggs
Black pepper
4 scallions, chopped
Flavorless oil, for frying
Flaky or kosher salt, for sprinkling

Steps:

  • For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
  • Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
  • For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
  • Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
  • In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
  • In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
  • Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

MINI CARAMELIZED ONION POTATO CAKES



Mini Caramelized Onion Potato Cakes image

These fun little potato cakes make a cute addition to any dinner plate!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 10

1 tablespoon butter
1 large sweet onion (Walla Walla, Bermuda, Spanish) thinly sliced
1/8 teaspoon salt
2 pouches (4.7 oz each) Betty Crocker™ Country style Yukon gold mashed potatoes
3 cups milk
3 cups water
6 tablespoons butter
1/3 cup Gorgonzola cheese, finely crumbled
1 tablespoon chopped fresh thyme leaves
Additional fresh thyme leaves, if desired for garnish

Steps:

  • Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
  • In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
  • Meanwhile, in 4-quart saucepan, heat water, milk and butter to boiling; remove from heat. Stir in potatoes until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
  • Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
  • Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 6 g, TransFat 0 g

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

SIMPLE CARAMELIZED ONION PANCAKES



Simple Caramelized Onion Pancakes image

I came up with this looking for an inexpensive lunch dish and or a quick bread accompaniment for stews and stir fries. My kids love them anytime of day or night, hot or cold, with mustard, ketchup, or sweet chili sauce or just in the hand and out the door.

Provided by Maeven6

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large onion
1 teaspoon garlic, minced
2 tablespoons oil
1 teaspoon tarragon, favorite herb (optional)
2 eggs
1 cup milk
2 tablespoons oil
1 cup whole wheat flour
1/2 cup unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon black pepper

Steps:

  • Dice the onion coarsely or slice.
  • Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
  • Add your tarragon or herbs in the last 5 minutes of this process.
  • Let the onions cool and prepare the batter.
  • In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
  • In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
  • Now stir in the cooled caramelized onions and herbs.
  • Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
  • Serve with stew, as lunch, snack, or breakfast.

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS



Creamy potato gratin with caramelised onions image

The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake

Provided by Good Food team

Categories     Side dish

Time 2h35m

Number Of Ingredients 9

2 tbsp olive oil
2 onions , thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1.25kg/2lb 12oz large potatoes , peeled and thinly sliced
butter , for greasing
100g crème fraîche
85g parmesan , grated

Steps:

  • Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
  • Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
  • On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium

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