Potato Pats Recipes

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PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)



Papa a la Huancaina (Potatoes in Spicy Cheese Sauce) image

Papa a la Huancaina aka boiled potatoes in a spicy cheese sauce is a traditional dish that is a favorite throughout Peru.

Provided by Marian Blazes

Categories     Lunch     Appetizer     Side Dish

Time 35m

Yield 6

Number Of Ingredients 5

8 yellow or white potatoes , peeled
Lettuce leaves
Huancaína sauce
2 hard-boiled eggs
8 large black olives, halved

Steps:

  • Gather the ingredients.
  • Heat a large pot of salted water to boiling and add the potatoes.
  • Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
  • Drain the water from potatoes and let them cool.
  • Slice the potatoes and arrange on top of the lettuce leaves.
  • Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
  • Serve and enjoy.

Nutrition Facts : Calories 284 kcal, Carbohydrate 57 g, Cholesterol 62 mg, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 140 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HOW TO MAKE POTATO PATTIES



How to Make Potato Patties image

How to Make Potato Patties. Mashed potatoes are tasty enough on their own, but did you know that you can make them even tastier by making them into patties and frying them? With just a few extra ingredients, you'll have a delicious meal...

Provided by wikiHow

Categories     Potato Dishes

Number Of Ingredients 5

2 cups (650 grams) cooked, mashed potatoes (about 4 medium potatoes)
4 tablespoons (60 milliliters) vegetable oil
½ cup (50 grams) all-purpose flour, for dredging
1½ teaspoons kosher salt
¼ teaspoon freshly-ground black pepper

Steps:

  • Prepare the mashed potatoes. You can use leftover mashed potatoes from last night's dinner, or you can make some from scratch. If you are making them from scratch, do the following: Peel and cut 4 medium-sized potatoes. Fill a large pot with salted water, enough to cover the potatoes. Boil the potatoes until they are soft, about 15 to 20 minutes. Drain the water. Mash the potatoes with a fork or potato masher.
  • Divide the mashed potatoes into eight ½-inch (1.27 centimeters) thick patties. Roll the potato mixture into eight balls, then gently flatten them with your palm. This will be enough to serve four people, with two patties each.
  • Mix the flour, salt, and pepper in a shallow dish using a fork. The dish needs to be shallow enough to fit at least one potato patty.
  • Dip the potato patties in the flour mixture. Make sure that you dip both sides of the potato patties into the flour mixture. This will help give them that nice, golden color once they are fried.
  • Heat the oil in a large, nonstick skillet over medium-high heat. Gently tilt the skillet from side to side to coat the bottom evenly. To prevent the potato patties from getting too oily, heat only 1 to 2 tablespoons of oil. You can add more oil as you continue to cook the patties.
  • Add the potato patties once the oil starts to smoke. Chances are, your skillet is large enough to fit one or two potato patties, which is fine. It is better to cook them a few at a time rather than cramming all of them into a single skillet.
  • Lower the heat to medium-low, and cook the patties until they turn golden, about 15 to 20 minutes. Flip the patties using a spatula, and cook them for another 15 minutes.
  • Serve the potato patties while they are still hot. If you'd like, you can season them with extra salt and pepper to your liking.

CRISPY POTATO PATTIES



Crispy Potato Patties image

Searching for a delicious recipe to use up leftover mashed potatoes? Make these fabulous crispy potato patties that are warm and cheesy.

Provided by Linda Larsen

Categories     Appetizer     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 cups mashed potatoes (cooled)
1 egg (beaten)
1 onion (minced)
1/4 cup all-purpose flour
1/2 cup Parmesan cheese (grated)
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Gather the ingredients.
  • Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
  • Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
  • In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
  • Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2 inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
  • Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
  • Remove the patties from the pan and drain briefly on paper towels.
  • Serve the patties immediately with ketchup or salsa or any other sauce you'd like. Enjoy.

Nutrition Facts : Calories 223 kcal, Carbohydrate 18 g, Cholesterol 49 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 449 mg, Sugar 2 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

SOUTHWESTERN POTATO PATTIES



Southwestern Potato Patties image

Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 5

Number Of Ingredients 10

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes
3 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 teaspoon garlic salt
1/4 cup vegetable oil
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup Old El Paso™ Thick 'n Chunky salsa
Sour cream, if desired

Steps:

  • In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
  • In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
  • Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
  • In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g

PAT'S BBQ HOME-FRIED POTATOES



Pat's BBQ Home-Fried Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 pounds new red potatoes, cut into 3/4-inch pieces
2 tablespoons olive oil, divided
1 Vidalia onion, thinly sliced
1 red bell pepper, sliced
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon Neely's BBQ seasoning
2 tablespoons roughly chopped fresh parsley leaves

Steps:

  • In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
  • While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
  • Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

POTATO-OAT CAKE



Potato-Oat Cake image

From Good Food Magazine, March 1986. This is really not a cake, but more like a frittata or a quiche. This can be cut in wedges and alternated with wedges of Recipe #298961 on 2 serving plates.

Provided by JackieOhNo

Categories     Potato

Time 22m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs potatoes, pared
1 medium onion
1/2 cup rolled oats
4 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon caraway seed
1/4 teaspoon fresh ground pepper
1 tablespoon vegetable oil

Steps:

  • Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
  • Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.

Nutrition Facts : Calories 163.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 93, Sodium 333.9, Carbohydrate 24.8, Fiber 3.3, Sugar 1.6, Protein 6.3

CREAMY SWEET POTATO OATMEAL



Creamy Sweet Potato Oatmeal image

Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.

Provided by Tammy Lynn

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 15m

Yield 2

Number Of Ingredients 11

1 ¾ cups unsweetened almond milk
1 pinch salt
1 cup old-fashioned oats
½ cup mashed sweet potatoes
2 tablespoons ground flax seed
½ teaspoon ground cinnamon, or to taste
¼ teaspoon ground ginger, or to taste
⅛ teaspoon ground cloves, or to taste
1 tablespoon honey
½ tablespoon salted butter
1 teaspoon vanilla extract

Steps:

  • Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
  • Remove from heat and stir in honey, butter, and vanilla extract.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 62.8 g, Cholesterol 7.6 mg, Fat 13.1 g, Fiber 9.8 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 292.7 mg, Sugar 19.5 g

MEAT AND POTATO PATTIES



Meat and Potato Patties image

During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
3/4 cup finely shredded potatoes
1/4 cup finely chopped onion
2 tablespoons chopped green pepper
1 large egg, beaten
1/4 teaspoon salt
1 tablespoon canola oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

POTATO AND CHEESE PATTIES



Potato and Cheese Patties image

Provided by Elaine Louie

Categories     appetizer, side dish

Time 1h

Yield 12 patties, about 4 servings

Number Of Ingredients 7

1 tablespoon coarse salt
4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered
6 scallions (white part only), finely minced
3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
1/2 teaspoon finely ground black pepper
1/4 teaspoon fine salt
1/4 cup achiote-infused corn oil (recipe follows)

Steps:

  • In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
  • Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
  • Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 498 milligrams, Sugar 1 gram

POTATO PATS



Potato Pats image

My family loves these potatoes and I make them often. I got the recipe from the Good Eating section of the Chicago Tribune.

Provided by Hey Jude

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 medium baking potatoes, peeled,coarsely grated
1 small onion, finely chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground pepper
1 large egg
1 tablespoon whipping cream
2 teaspoons horseradish mustard
1 teaspoon Worcestershire sauce
3 tablespoons vegetable oil

Steps:

  • Stir together potatoes, onion, flour, salt, baking powder and pepper in a medium bowl.
  • Whisk together egg, cream, mustard and Worcestershire sauce in a small bowl.
  • Stir into potato mixture.
  • Heat oil in a large skillet over medium heat.
  • Drop mixture into oil, forming 6 patties.
  • Cook, covered, until browned on on side, about 10 minutes.
  • Turn patties; cook on second side until tender and browned.

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