Lacy Potato Pancakes With Chives Recipes

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POTATO-CHIVE PANCAKE



Potato-Chive Pancake image

Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 4

1 bag (16 ounces) frozen hash brown potatoes, thawed
1 tablespoon chopped fresh chives or scallions
Coarse salt and ground pepper
3 tablespoons olive oil

Steps:

  • Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
  • In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Nutrition Facts : Calories 183 g, Fat 11 g, Fiber 1 g, Protein 2 g

LACY POTATO PANCAKES WITH CHIVES



Lacy Potato Pancakes With Chives image

Make and share this Lacy Potato Pancakes With Chives recipe from Food.com.

Provided by Luschka

Categories     Potato

Time 20m

Yield 8 cakes

Number Of Ingredients 6

4 medium sized potatoes
2 tablespoons chopped fresh chives
2 teaspoons salt
black pepper, to taste
1 ounce butter
2 tablespoons vegetable oil

Steps:

  • Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
  • Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
  • Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
  • The pan must be very hot, but not smoking.
  • Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
  • Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
  • Serve at once.

Nutrition Facts : Calories 137.7, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 608.2, Carbohydrate 18.6, Fiber 2.4, Sugar 0.8, Protein 2.2

LACY POTATO PANCAKES (LATKES)



Lacy Potato Pancakes (Latkes) image

Provided by Cheryl VanOcker

Categories     Pancakes

Number Of Ingredients 8

4 potatoes, peeled
1 small onion
2 eggs
1/3 c flour
1 tsp baking powder
1 tsp salt
pinch lemon pepper or pepper
oil

Steps:

  • 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
  • 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
  • 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
  • 4. Combine potato and onion.
  • 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
  • 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
  • 7. Heat 1/8\\\" of oil in a large skillet.
  • 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
  • 9. Brown well on both sides.
  • 10. Drain well on paper towels.
  • 11. Keep the cooked pancakes warm in a 100 degree oven.
  • 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
  • 13. Makes about 2 dozen regular size or 5 dozen miniatures.
  • 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
  • 15. To reheat, place in a single layer on an ungreased cookie sheet.
  • 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.

IRISH STYLE POTATO-CHIVE PANCAKES



Irish Style Potato-Chive Pancakes image

Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.

Provided by Amis227

Categories     Lunch/Snacks

Time 1h40m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons butter
1/2 cup sour cream

Steps:

  • Place potatoes in large saucepan; cover with cold water.
  • Bring to a boil over high heat.
  • Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
  • Drain potatoes, then return to saucepan.
  • Turn heat under saucepan to medium-low.
  • Cook potatoes until dry, about 2 minutes, stirring occasionally.
  • Add milk.
  • Using a potato masher, mash potato mixture until fairly smooth.
  • Remove from heat; stir in chives, salt and pepper.
  • Transfer to a medium bowl, cover and refrigerate until cold.
  • Potatoes will thicken as they cool.
  • Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
  • Add three or four patties to skillet.
  • Cook until golden brown, about 2 minutes per side.
  • Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
  • Serve warm with sour cream.

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