Onion Potato Pancakes Recipes

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FRIED POTATO PANCAKES



Fried Potato Pancakes image

This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.

Provided by HEP MEP

Categories     Breakfast

Time 1h30m

Yield 14-16 pancakes, 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes, peeled and rinsed
1 medium onion, peeled
2 eggs
1/3-1/2 cup flour
2 teaspoons salt
ground pepper
1 teaspoon baking powder
oil (for frying)

Steps:

  • Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
  • You can let them soak in the fridge for a while or get right to work.
  • In a colander lined with cheesecloth,drain shredded potatoes and onion.
  • Wrap potatoes in cheesecloth and squeeze out as much water as possible.
  • (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
  • add the potato-onion mixture, flour,salt,pepper and baking powder.
  • Mix well.
  • In non-stick skillet or electric skillet heat oil to cover surface.
  • (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
  • Fry until golden brown and set, then flip and fry until browned on the other side.
  • Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.

Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9

EASY POTATO PANCAKES



Easy Potato Pancakes image

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

5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

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

ONION POTATO PANCAKES



Onion Potato Pancakes image

"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 6-8 servings (12 pancakes).

Number Of Ingredients 9

2 eggs
1 medium onion, quartered
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking powder
4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
2 tablespoons chopped fresh parsley
3 to 4 tablespoons vegetable oil

Steps:

  • In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g 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

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.

CHEESY POTATO PANCAKES RECIPE BY TASTY



Cheesy Potato Pancakes Recipe by Tasty image

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

2 lb yukon gold potato, peeled
½ yellow onion
3 eggs
2 tablespoons garlic, minced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon pepper
½ cup cheddar cheese, grated
½ cup monterey jack cheese, grated
⅓ cup breadcrumb meal
¼ cup olive oil, for frying
1 sour cream, to serve
1 green onion, chopped, to serve

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

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.

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

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

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

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

POTATO PANCAKES



Potato Pancakes image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield 20 pancakes

Number Of Ingredients 11

2 pounds russet or Idaho potatoes
1 very large onion, to yield 1 cup finely chopped onion
1 clove garlic, minced
1 tablespoon flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
1 whole egg
2 egg whites
2 tablespoons finely chopped chives, optional
Nonstick pan spray

Steps:

  • Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
  • Repeat the process with the onion. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
  • Lightly beat the whole egg and the egg whites together. Stir thoroughly into the potato mixture, along with the chives, if desired.
  • Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
  • Spoon heaping tablespoons of the batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side. Repeat until all the batter is used. Serve with light sour cream or applesauce.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 35 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO & SPRING ONION BREAKFAST PANCAKES



Potato & spring onion breakfast pancakes image

This Irish-inspired breakfast, brunch or alternative side dish is based on 'boxty', or potato cakes

Provided by Good Food team

Categories     Breakfast, Brunch, Side dish, Supper

Time 45m

Yield Serves 2 (makes 6 pancakes)

Number Of Ingredients 9

140g floury potatoes (weighed after peeling), cut into large chunks
50g self-raising flour
½ tsp bicarbonate of soda
3 large eggs
5 tbsp milk
3 spring onions , finely chopped
2 tsp sunflower oil , plus extra if needed
knob of butter
6 rashers streaky bacon (smoked or unsmoked)

Steps:

  • Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
  • Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
  • In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
  • Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs - with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.

Nutrition Facts : Calories 553 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 4.3 milligram of sodium

POTATO PANCAKES



Potato Pancakes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 small yellow or white onion, grated
1 large baking potato, like a russet, peeled and grated
1 tablespoon all-purpose flour, plus more as needed
1 large egg
Zest of 1/2 lemon
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
  • Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
  • Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
  • (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
  • To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

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2021-10-21 Heat a 12-inch skillet over medium-low heat with 1 Tablespoon of oil and 1 Tablespoon butter. Use a 1/4 cup measurement to scoop potato mixture and form into loose patties about 1/4 inch in thickness. Work in batches to fry in the skillet 4 minutes on each side until golden brown. Repeat the process in three batches.
From amandascookin.com


POTATO AND SPRING ONION PANCAKES RECIPE | OLIVEMAGAZINE
2018-02-11 Method. STEP 1. Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk, milk, spring onions and parmesan, and season really well. STEP 2. Heat a frying pan and melt a knob of butter. Spoon in the batter to make small, 10cm-wide pancakes. When small bubbles appear, flip the pancakes and cook until golden.
From olivemagazine.com


BAREFOOT CONTESSA | PERFECT POTATO PANCAKES | RECIPES
Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned.
From barefootcontessa.com


POTATO PANCAKES | THE MODERN PROPER
Put the onions and potatoes in a bowl with eggs, flour, salt and pepper and stir it all together to make a potato pancake batter of sorts. Fry the potato pancakes! You'll use a small spoonful of the batter to test the oil to see if it's ready. Carefully drop the batter into the oil when you think it might be hot enough—-if it immediately ...
From themodernproper.com


POTATO PANCAKES WITH APPLE ONION COMPOTE | TASTEMADE
Potato Pancakes With Apple Onion Compote. Who knew potatoes are not only affordable, but nutrient rich? Frankie is cookin’ up 3 potato dishes that are guaranteed to fill you up, and later a trio of delicious pancakes with a surprising twist.
From tastemade.com


POTATO PANCAKES WITH CARAMELIZED ONIONS AND APPLES
Instructions. Heat butter in a large nonstick skillet over medium-high heat Add onion and cook, stirring occasionally, 12 to 15 minutes or until apples and onions are very tender and golden brown. Stir in brown sugar, vinegar, salt and pepper. Cover and set aside to keep warm. Combine potato pancake mix and water and whisk until smooth.
From germanfoods.org


POTATO AND ONION PANCAKES | RECIPES WIKI | FANDOM
Crispy Potato Pancakes with a slight hint of Onion. Great for lunches 3 large potatoes 1 medium Onion 2 tablespoons flour 1 egg salt and pepper oil (for frying) Grate potatoes and Onion together. Add flour and egg. Add salt and pepper to taste. Mix well. In fry pan add enough oil to coat pan. Place 1 heaping tablespoon of mixture in pan and spread out. Cook until crisp …
From recipes.fandom.com


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