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
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
POTATO AND CHEESE PANCAKES
Take your Latkes to the next level with this fresh take on the old favourite. Infused with cheese and served with our delicious Stewed Tomato Dipping Sauce, this recipe is sure to impress!
Categories Starters
Yield Makes about 12.
Number Of Ingredients 12
Steps:
- Working in batches, place potatoes in a potato ricer and squeeze firmly until all excess moisture is removed. Alternatively, excess moisture may be removed by wringing potatoes in a clean tea towel.
- Transfer potatoes to a large bowl. Add cheeses, eggs, pepper, garlic powder, onion powder, salt and smoked paprika. Stir to combine. Sprinkle with flour and stir to combine. Shape mixture into 12 patties.
- Heat oil in a large deep frypan over medium-high heat.
- Working in batches and using ¼ cup potato mixture for each pancake, spoon potato mixture into frypan. Using back of a spatula, flatten slightly. Cook until golden brown, about 3 minutes per side. Remove pancakes with a slotted spoon and drain on paper towels. Repeat with remaining potato mixture.
- Serve with Stewed Tomato Dipping Sauce.
Nutrition Facts : Calories 136 calories, 6.4 g fat, 4.4 g protein, 15.5 g carbohydrate, 2.2 g fibre, 177 mg sodium *Ingredient not included in nutritional analysis.
CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE
Steps:
- Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
- Preheat the oven to 350 degrees F.
- To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
- While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
- Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.
CHEESE & POTATO PANCAKES
These are great with smoked cheese but also work with any other hard cheese. Makes a nice snack. I got it from a cheese guide leaflet. It's lovely served with a poached egg.
Provided by -Sylvie-
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grate the potatoes into a colander, squeezing out the excess moisture.
- In a bowl, mix potatoes and all other ingredients, season to taste.
- Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
- Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
- Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
- You'll need to add oil as necessary for the second batch.
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.
KICKED-UP POTATO PANCAKES
Shredded potato with cheese, ham and more. Tasty and wonderful! I invented this during an Iron chef cooking contest I had with my family - and won!
Provided by chocoholic1
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.
- Heat a large skillet over medium-low heat. Pour enough olive oil to cover bottom of pan.
- Scoop up about 1/2 cup of potato mixture per pancake and form into a patty. Repeat, making 8 patties in all.
- Place 4 pancakes at time in hot olive oil. Cook until browned, about 4 minutes on each side. Transfer to paper towel-lined plate.
- Sprinkle with green onion and Parmesan cheese.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 34.7 g, Cholesterol 176 mg, Fat 15.3 g, Fiber 4.3 g, Protein 22.3 g, SaturatedFat 6.8 g, Sodium 673.7 mg, Sugar 2.5 g
POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)
These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Potato
Time 30m
Yield 10-12 latkes
Number Of Ingredients 6
Steps:
- Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
- After potatoes have been whipped, but are still hot, mix in the cheese.
- Allow to cool and blend in the egg.
- If potato mixture is too thick, add a little more butter.
- In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
- When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
SWISS CHEESE POTATO PANCAKES
Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish any time of day. -Ferne Moe, Northbrook, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 16 pancakes.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 219 calories, Fat 15g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 178mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE AND POTATO PANCAKES
This East European recipe was snagged off the internet specifically for my first participation in Zaar's World Tour 4!
Provided by Sydney Mike
Categories Breakfast
Time 45m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add thin layer of olive oil to heated skillet, just enough to cover the bottom.
- In a bowl, combine flour, onions and potatoes, then stir in cheese.
- Spoon piles of potato/cheese mixture into hot skillet, making 3" rounds, 1" apart.
- Cook cakes until golden and crispy, about 4 minutes on each side.
- Remove cooked cakes and repeat process until 12 pancakes are finished.
Nutrition Facts : Calories 239.9, Fat 9.2, SaturatedFat 1.3, Sodium 11.8, Carbohydrate 36.2, Fiber 4.4, Sugar 1.9, Protein 4.2
POTATO-CHEESE PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 8
Steps:
- Finely chop potatoes in food processor, using steel blade. Drain.
- Finely chop onion in food processor.
- Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
- Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
- Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams
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- cut potatoes into 1 inch cubes and place in a pot of cold salted water. bring to a boil and cook for about 10 minutes, or until a skewer goes through it smoothly.
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