Delicious Stuffed Potato Pancakes Recipes

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LOADED STUFFED POTATO PANCAKES



Loaded Stuffed Potato Pancakes image

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese-or all three. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cups mashed potatoes (with added milk and butter)
2/3 cup shredded cheddar cheese
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup cream cheese, softened
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 491 calories, Fat 34g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

STUFFED POTATO PANCAKES



Stuffed Potato Pancakes image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 22m

Number Of Ingredients 8

2 cups of cooked buckwheat
2 boiled eggs (diced)
1 raw egg
1 medium onion (finely chopped)
2 cups all purpose flour
6 cups about 2 lb of mashed potatoes
1 tbsp salt
olive or vegetable oil

Steps:

  • Finely dice onion, place it in to a large skillet with 2 tbsp oil and saute on med-high heat until golden.
  • Add 2 boiled, diced eggs along with 2 cups of cooked buckwheat. Mix it well and remove from the stove. Feel free to add some salt if desired. It should be warm, not hot. This is your filling.
  • In a mixing bowl combine 6 cups (2 lbs) of mashed potatoes with 1 raw egg and mix it in. Add 2 cups of flour and mix well. Your mixture should not have lumps of flour.
  • Use an ice cream scoop to get even portions of dough. Scoop out balls of dough and flatten them into patties (keep your hands floured, to prevent the dough from sticking).
  • Place 1 tbsp of buckwheat filling in the center of each patty, fold patty to close and seal the edges with your fingers. Mold it into the shape of a pancake. Try to flatten the sides for more even cooking.
  • Preheat 1 or 2 skillets, fill them with enough oil to cover the bottom. Cook pancakes until golden brown on each side over medium heat (about 4-6 minutes per side). If Your pancakes are browning too quickly, turn down the heat.
  • Serve warm with sour cream.

DELICIOUS STUFFED POTATO PANCAKES



Delicious Stuffed Potato Pancakes image

Make and share this Delicious Stuffed Potato Pancakes recipe from Food.com.

Provided by Abby2495

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 potatoes, peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 eggs
salt and black pepper
1/2 lb ground beef
1/2 onion, grated
1 pinch garlic salt
1 egg
1/4 cup breadcrumbs
2 teaspoons vegetable oil

Steps:

  • Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
  • In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
  • Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
  • Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
  • Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
  • Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

Nutrition Facts : Calories 403, Fat 11, SaturatedFat 3.6, Cholesterol 166.7, Sodium 152.2, Carbohydrate 58.1, Fiber 6.7, Sugar 3.2, Protein 18.2

DELICIOUS STUFFED POTATO PANCAKES



DELICIOUS STUFFED POTATO PANCAKES image

Categories     Potato     Beef     Dinner

Number Of Ingredients 10

1 recipe - 8 potatoes, peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 recipe (divided) 4 eggs
1 recipe (to taste) salt and black pepper
1/2 pound ground beef
1 recipe - 1/2 onion, grated
1 pinch garlic salt
1/4 cup bread crumbs
2 tablespoons vegetable oil

Steps:

  • Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
  • Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes.
  • Flip and fry the other side until golden, 1 to 2 more minutes.

SAUSAGE-STUFFED POTATO PANCAKES



Sausage-Stuffed Potato Pancakes image

They say that just because you can do something, doesn't always mean you should. One could argue that this recipe is one of those times, since we could just cook some sausage and serve it next to our potato pancakes-but I could, and did, stuff mine with sausage, and I very much enjoyed how they came out. Besides, if you're going to skip the sausage stuffing, this recipe is a reminder of just how easy potato pancakes are to make.

Provided by Chef John

Time 35m

Yield 6

Number Of Ingredients 11

6 ounces Italian sausage links, casings removed
1 ½ pounds russet potatoes, peeled
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 large egg, beaten
2 ½ tablespoons vegetable oil
2 tablespoons diced roasted red peppers
3 tablespoons sour cream, or to taste
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
  • Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
  • Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
  • Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
  • Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.4 g, Cholesterol 45.1 mg, Fat 13.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 590 mg, Sugar 1.3 g

CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION



Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion image

Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.

Provided by Molly O'Neill

Categories     Mushroom     Onion     Potato     Side     Fry     Thanksgiving     Bacon     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper
For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

Steps:

  • 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
  • 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
  • 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
  • 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
  • 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

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