Post Thanksgiving Potato Pancakes Recipes
THANKSGIVING LEFTOVER POTATO PANCAKES
A whole (well, almost) Thanksgiving dinner in a potato pancake! This is a terrific way to use up those leftovers for breakfast the next morning. Ingredient amounts are approximate, as I just grabbed things with my hands! I didn't think to incorporate stuffing, but will try soon.
Provided by VoiceTeach
Categories < 30 Mins
Time 23m
Yield 6 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except gravy & vegetable oil in mixing bowl. Using hands, combine ingredients until evenly distributed. Create patties, roughly 3" circles, 1" thick.
- Cover the bottom of a frying pan with vegetable oil and heat on medium-high until oil is hot. Place patties in oil and fry til golden brown before turning over, about 3-4 minutes per side (I had the best success when I only put 2 in the pan at a time). Remove from pan onto plate lined with paper towels before transferring to plate for service. Ladle warm gravy over pancake and serve.
Nutrition Facts : Calories 292.2, Fat 12.9, SaturatedFat 7.2, Cholesterol 104.9, Sodium 535.5, Carbohydrate 22, Fiber 1.9, Sugar 2.5, Protein 21.3
OLD-FASHIONED POTATO PANCAKES
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
Provided by Pierre Franey
Categories side dish
Time 20m
Yield 8 potato pancakes
Number Of Ingredients 5
Steps:
- Grate the potatoes into a basin of cold water, using the grating surface with large holes. (Do not grate them, however, unless you are ready to cook the potatoes.) Before cooking, drain the potatoes in a strainer.
- Peel the onion and grate it on the same grating surface. There should be about 1/2 cup. Add the onion to the potatoes in the strainer and blend well. With a rubber spatula or your hands, push down on the potato-onion mixture to extract liquid. Put the mixture in a mixing bowl and add salt.
- To prepare these pancakes it is best to use 2 or more 6-inch or 7-inch nonstick frying pans.
- Heat about 1 tablespoon of oil in a nonstick skillet and add 3/4 cup of the potato-onion mixture. Flatten the potato mixture and sprinkle lightly with pepper. Cook about 3 minutes until the ''cake'' is browned on the bottom. Flip the cake, trying not to break up the shape. Flip the cake several times as it cooks so that it cooks through, about 3 to 4 minutes longer. Slide the cake out onto a flat surface.
- Add 1 more tablespoon of oil to the skillet and add another batch of the potato mixture, cooking it as before. Continue cooking the cakes, adding more oil as necessary, until all the mixture is used.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 1 gram, TransFat 0 grams
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