Crispy Fav Potato Pancakes Recipes

MY CRISPY MASHED POTATO PANCAKE

My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

Ingredients

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

Combine potatoes, eggs, flour, and garlic powder in a bowl.
Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

CRISPY POTATO PANCAKES

Crispy Potato Pancakes image

Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Provided by maf13456

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds potatoes, peeled and coarsely shredded
2 onions, minced
3 eggs, beaten
¼ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon juice
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
¼ cup vegetable oil

Steps:

Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g

CRISPY POTATO PANCAKES

Crispy Potato Pancakes image

I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!

Provided by Sandy in Oklahoma

Categories Breakfast

Time 28m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs russet potatoes (about 2 large)
8 ounces bacon, cooked until crisp, drained and crumbled
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon black pepper
vegetable oil, for frying

Steps:

Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
Heat a nonstick pan with a small amount of oil in the bottom of the pan.
When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.

Nutrition Facts : Calories 428.9, Fat 28.2, SaturatedFat 9.3, Cholesterol 144.3, Sodium 1099.2, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 13.2

CRISPY POTATO PANCAKES

Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

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

Ingredients

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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