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 PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE
I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest. These are cripsy on the outside, creamy and soft on the inside.
Provided by Jane Whittaker @janenov46
Categories Potatoes
Number Of Ingredients 7
Steps:
- Mix together everything but the bread crumbs and cream cheese with a mixer.
- Cut the cream cheese into little squares, about a tablespoon a square.
- Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
- Reform back into a patty.
- Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
- Refrigerate for an hour to give flavors a chance to marry.
- Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.
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.
CRISPY CHEDDAR MASHED POTATO PUFFS
Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
- Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
- Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
- Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
- Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 42.8 g, Cholesterol 133.2 mg, Fat 44.9 g, Fiber 1.4 g, Protein 30.8 g, SaturatedFat 26.8 g, Sodium 2330.5 mg, Sugar 0.8 g
CHEDDAR AND CHIVE MASHED POTATOES
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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.
CREAM CHEESE AND CHIVE POTATOES
This recipe basically came from a desperate week just before payday. I threw together a few items in my fridge, and was quite thrilled with the results. I hope you enjoy as much as we did.
Provided by merrilife
Categories Potato
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into small chunks and place in baking dish (8x8).
- In small bowl mix butter, cream cheese, and milk and pour over potatoes, stir to coat.
- Sprinkle with bacon bits.
- Cover with foil.
- Bake 350 for 50-60 min.
- Stir once or twice while baking.
- Enjoy!
Nutrition Facts : Calories 284.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 16.8, Sodium 139.7, Carbohydrate 50.6, Fiber 6.2, Sugar 2.2, Protein 7.7
CHEESE POTATO PANCAKES AND CHILI SAUCE
Found on Yummy site and not to hard, great use for left over mashed potatoes. Recipe doesn't say to, but I always pre-bake my potatoes to make sure they are cooked through
Provided by Bonnie G 2
Categories Potato
Time 30m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 12
Steps:
- Use the large holes of the grater to grate cheese and potatoes.
- Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
- Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
- Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
- Cook until browned about 4 minutes per side.
- Repeat with remaining potato mixture.
- Transfer the pancakes to a plate lined with paper towel to remove excess oil.
- Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
- Serve the potato pancakes while still warm.
Nutrition Facts : Calories 265.3, Fat 15.1, SaturatedFat 5.5, Cholesterol 66.9, Sodium 467.3, Carbohydrate 24.2, Fiber 2.8, Sugar 1.7, Protein 8.9
BACON AND CHIVE POTATO PANCAKES
Categories Onion Potato Appetizer Brunch Quick & Easy Bacon Pan-Fry Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.
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