Chicken And Potato Pancakes Recipes

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POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CHEF JOHN'S CLASSIC POTATO PANCAKES



Chef John's Classic Potato Pancakes image

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 ¼ pounds russet potatoes, peeled and grated
½ yellow onion, grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying

Steps:

  • Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
  • Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
  • Mix potato mixture and egg mixture together in a large bowl with a spatula.
  • Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g

CHICKEN-AND-POTATO PANCAKES



Chicken-And-Potato Pancakes image

The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once. From Southern Living.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups shredded colby-monterey jack cheese, blend
1 cup refrigerated shredded hash brown
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry white wine
1 cup water
1 (1 1/4 ounce) package roasted chicken gravy mix
1/4 teaspoon pepper
2 tablespoons heavy cream

Steps:

  • Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
  • Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
  • Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.

Nutrition Facts : Calories 551.8, Fat 26.3, SaturatedFat 12.6, Cholesterol 98.7, Sodium 1303, Carbohydrate 48.8, Fiber 2.3, Sugar 0.9, Protein 27.4

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE



Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
  • Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
  • Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
  • Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
  • For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

CHICKEN POTATO PATTIES



Chicken Potato Patties image

Make and share this Chicken Potato Patties recipe from Food.com.

Provided by Midwest Maven

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

salt
2 cups leftover mashed potatoes
1 lb chicken breast, boneless and skinless, cut into 1 inch pieces
2 garlic cloves, minced
1 small onion, finely chopped
1 egg, slightly beaten
3 tablespoons chopped cilantro
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 pinch cayenne
black pepper
flour, as needed
corn oil, for shallow frying

Steps:

  • Bring a large pot of water to a boil and add the salt and chicken.
  • Cook 5-10 minutes until done, then remove, let cool, and dice finely.
  • In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
  • Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
  • Wet or flour your hands and form mixture into patties.
  • In a heavy skillet heat 1/2 inch of oil to 350 degrees.
  • Slide in the patties and cook until golden brown, 3-5 minutes per side.
  • Do not crowd the pan, work in batches if necessary.
  • Drain on paper towels and serve garnished with cilantro.

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 POTATO PANCAKES



Mom's Potato Pancakes image

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 cups shredded peeled potatoes (about 4 large potatoes)
1 large egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional: Chopped parsley, applesauce and sour cream

Steps:

  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

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