MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Combine potatoes, eggs, flour, and garlic powder in a bowl.
- Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
POTATO PANCAKES WITH AVOCADO SALSA
I like to serve these up after an afternoon in the garden while waiting for the Barbeque to get nice and hot. Add the lemon juice to your liking. I originally acquired this recipe for an Our House program. Serving quantity will change depending on if you want bite size pancakes or a few large ones.
Provided by Chrissyo
Categories Sauces
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes and squeeze out the water.
- Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well.
- Heat the oil in a frying pan, then add the butter.
- Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side.
- Remove and drain on absorbent paper.
- Keep warm.
- Mash the avocado, then add the diced tomato, chilli,*lemon juice, salt and pepper.
- Sprinkle with chives and serve with drinks.
- *If you don't like a lot of lemon juice, you can add less but make sure there is enough lemon juice to stop the avocado from discolouring.
POTATO PANCAKES WITH AVOCADO MASH AND EGGS
Make and share this Potato Pancakes With Avocado Mash and Eggs recipe from Food.com.
Provided by Motley Oklahoman
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat.
- Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter.
- In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute.
- Mash the flesh from 2 avocados and season with salt.
- Top each pancake with some avocado, an egg, and chipotle hot sauce.
Nutrition Facts : Calories 486.4, Fat 33.2, SaturatedFat 5.6, Cholesterol 186, Sodium 521.1, Carbohydrate 40.1, Fiber 9.8, Sugar 3.2, Protein 11.3
AVOCADO MASHED POTATOES
Make and share this Avocado Mashed Potatoes recipe from Food.com.
Provided by MsPia
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and quarter the potatoes, then wash them thoroughly.
- Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 20 min, or until cooked through, and drain.
- Meanwhile put butter, lemon and garlic in a saucepan over very, very low. Let it simmer for 20-30 minutes. Discard lemon and garlic.
- Gently mash the avocado.
- When potatoes are done, drain and mashed to your liking. Fold in avocado and butter.
- Season with salt and pepper to taste.
- If you like creamer mashed potatoes, you can add some milk.
Nutrition Facts : Calories 705.2, Fat 61, SaturatedFat 31.3, Cholesterol 122, Sodium 423, Carbohydrate 40.2, Fiber 10.9, Sugar 2.4, Protein 6.2
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