CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
BAKED POTATO PANCAKES
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
Provided by Kelley Simmons
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
- Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
- Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
Nutrition Facts : Calories 120 kcal, Carbohydrate 16 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 166 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BAKED CHEDDAR-POTATO PANCAKES
Frozen shredded hash browns make the preparation of these Baked Cheddar-Potato Pancakes a snap. Serve with sour cream and enjoy!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray.
- Combine eggs, hash browns, mayo and cheese. Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.
- Bake 16 to 20 min. or golden brown, turning over after 10 min. Serve with sour cream.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.
EASY BAKED GARLIC CHEDDAR-POTATO PANCAKES
How easy are these baked garlic cheddar-potato pancakes? You don't even have to flip them. They get golden brown and delicious in the oven.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Combine all ingredients except sour cream. Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.
- Bake 16 to 20 min. or golden brown, turning after 10 min. Serve with sour cream.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
CHEESY POTATO PANCAKES RECIPE BY TASTY
Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion
Provided by Chris Salicrup
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
- Set aside and grate the onion.
- Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
- Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
- Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
- Serve with sour cream and green onions on top, and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
AU GRATIN POTATO PANCAKES
Family and friends say these cheesy potato pancakes are among the best they've ever tasted. Have them at breakfast or dinner. -Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 potato pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Stir in cheese., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 267 calories, Fat 19g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 567mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
GARLIC MASHED POTATO PANCAKES
Make and share this Garlic Mashed Potato Pancakes recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 4-6
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and add 2 teaspoons of salt.
- Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.
- While the potatoes are cooking, heat the butter in a medium skillet. When melted, add the garlic. Cook over low heat just until the garlic starts to turn light golden brown. Take care not to burn the butter. Take the pan off the heat and set aside to cool.
- When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste.
- Form the mixture into pancake patties. Place in skillet with 1 teaspoons oil or butter and cook on each side for about 1 to 2 minutes over medium-high heat, until a bit crisped on both sides.
- Serve and enjoy!
GARDEN POTATO PANCAKES
My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.
Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
EASY CHEDDAR POTATO BAKE
This is a really great tater recipe, it's one I have been making for a long time, not only is it easy to make it's so good! You really don't have to have the exact amounts for this recipe, throw in another potato if desired, use as much cheese as as you like!
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 425 degrees.
- Butter a shallow baking sish.
- Thinly slice the potatoes, and place in the baking dish.
- In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
- Drizzle over potatoes.
- Cover, and bake for 45 minutes, or until potatoes tender.
- Remove from oven, sprinkle with cheese and parsley.
- Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.
Nutrition Facts : Calories 565.1, Fat 25.9, SaturatedFat 16.3, Cholesterol 75, Sodium 368.7, Carbohydrate 67, Fiber 8.5, Sugar 3.9, Protein 18.4
GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY
Here's what you need: russet potatoes, melted butter, heavy cream, shredded parmesan cheese, garlic powder, salt, pepper, nonstick cooking spray, sour cream
Provided by Merle O'Neal
Categories Snacks
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (175˚C).
- Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
- Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
- Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
- Bake for about 1 hour, or until the potato stacks are well browned.
- Let cool slightly, then serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
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