POTATO PANCAKES II
Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.
Provided by Deanne
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g
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.
VEGETABLE PANCAKES
Make and share this Vegetable Pancakes recipe from Food.com.
Provided by JoJoStar
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a mixing bowl stir together the flour, baking powder, salt and pepper.
- In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
- Add this to the dry ingredients and stir until combined.
- Using a large skillet, heat 1 tablespoon of oil over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Add the remaining oil to the pan as needed.
- Serve immediately.
Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
POTATO AND VEGETABLE PANCAKES
You can subsitute chives for green onions, add garlic or onion, whatever you like. Add apple sauce, sour cream, or for a Korean pancake, make the sesame vinegar dressing and dip the pancakes in.
Provided by Chef Milano
Categories Korean
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat a griddle or skillet on low heat.
- Mix all the veggies and potatoes in a bowl and add salt to taste.
- Beat the eggs.
- Mix the corn starch with some water to make a thin paste.
- Add to the eggs.
- Add the egg mixture to the potato veggie mix.
- Make your potato pancakes about 3 inch diameter, till golden brown on both sides.
- Serve with dressing or with your favorite topping.
Nutrition Facts : Calories 130.1, Fat 4.7, SaturatedFat 0.9, Cholesterol 46.5, Sodium 194.1, Carbohydrate 18.5, Fiber 2.3, Sugar 2.4, Protein 3.9
VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
- Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
- Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.
VEGETABLE PANCAKES
I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SHREDDED ROOT VEGETABLE PANCAKES
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.
Provided by Daphne Oz
Categories HarperCollins Pancake Potato Parsnip Rutabaga Sweet Potato/Yam Root Vegetable Side
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
- Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
- In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.
- Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
- Variation
- If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.
POTATO PANCAKES WITH CHUNKY VEGETABLE STEW
Steps:
- For vegetable stew:
- Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
- For potato pancakes:
- Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
- Place 3 pancakes on each of 4 plates. Spoon stew over and serve.
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