Potato Parmesan Pancakes Recipes

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CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

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

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

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

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

Steps:

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

POTATO PANCAKES



Potato Pancakes image

Provided by Pierre Franey

Categories     brunch, side dish

Time 35m

Yield 8 to 10 pancakes

Number Of Ingredients 5

4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds
1 large white onion
Salt and freshly ground pepper to taste
1/2 teaspoon nutmeg
1/2 cup corn or vegetable oil

Steps:

  • Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
  • Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
  • With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
  • To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
  • Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO PANCAKE APPETIZERS



Potato Pancake Appetizers image

These tasty morsels make a deliciously different appetizer, but can also be made into large pancakes for a side dish. Add various topping to taste: real bacon bits, parmesan cheese, jalapenos, salsa, or you name it!

Provided by BeachGirl

Categories     Potato

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

1 lb potato (3 medium)
1/4 cup egg substitute or 1 whole egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded carrot
1/2 cup sour cream
1 tablespoon chopped chives
2 spring onions, thinly sliced

Steps:

  • In bowl, mix egg, flour, salt and pepper.
  • Grate carrots and add to bowl.
  • Shred or grate raw potatoes.
  • Wrap in several layers of paper towels to remove all excess moisture.
  • Add to bowl.
  • Stir to mix all ingredients.
  • Preheat oven to 425 degrees.
  • Spray two baking sheets with non-stick cooking spray.
  • Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
  • Bake 10-15 minutes or until bottom is lightly browned.
  • Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
  • TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
  • Serve hot.
  • QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP



Potato-Parmesan Pancakes with Creamed Spinach Dip image

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Provided by Andrew Friedman

Categories     Egg     Garlic     Leafy Green     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Vegetarian     Parmesan     Kosher     Parsley     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 pancakes

Number Of Ingredients 11

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish
Creamed Spinach Dip

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
  • Serve pancakes hot with Creamed Spinach Dip.

POTATO-PARMESAN PANCAKES



Potato-Parmesan Pancakes image

This simple variation of a traditional dish is great as a side dish or on its own.

Yield about 24 pancakes

Number Of Ingredients 9

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
  • Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist.
  • Serve with sour cream or apple sauce for dipping.
  • Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.
  • Serving size: 1 serving
  • Calories: 88
  • Fat: 8g (77.8% calories from fat)
  • Cholesterol: 25mg
  • Sodium: 68mg
  • Total Carbohydrate: 3g
  • Dietary Fiber: trace
  • Protein: 2g

POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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