SIMPLY TRADITIONAL POTATO PANCAKES
Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
- Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
POTATO PANCAKES
Provided by Trisha Yearwood
Time 45m
Yield 3 large pancakes
Number Of Ingredients 9
Steps:
- Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
- Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.
CHOCOLATE POTATO PANCAKES
Provided by Giada De Laurentiis
Time 35m
Yield 8 to 10 pancakes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the potatoes, shallots, egg, flour, cocoa nibs and chili paste. Just before cooking, stir in the salt.
- Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat another 30 seconds. Add 1/4-cup mounds of the potato mixture to the skillet and flatten slightly, being careful not to overcrowd. Press out the excess liquid each time with a heatproof spatula to avoid gummy pancakes. Cook the first batch until golden brown on the bottom, about 4 minutes on the first side. Flip the pancakes and cook another 3 minutes on the second side. Remove to a cooling rack to drain and sprinkle with a pinch of salt. Continue with the remaining oil and potato mixture, adding oil as needed.
PARMESAN POTATO PANCAKE
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
- Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
- Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.
FRIED POTATO PANCAKES
This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.
Provided by HEP MEP
Categories Breakfast
Time 1h30m
Yield 14-16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
- You can let them soak in the fridge for a while or get right to work.
- In a colander lined with cheesecloth,drain shredded potatoes and onion.
- Wrap potatoes in cheesecloth and squeeze out as much water as possible.
- (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
- add the potato-onion mixture, flour,salt,pepper and baking powder.
- Mix well.
- In non-stick skillet or electric skillet heat oil to cover surface.
- (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
- Fry until golden brown and set, then flip and fry until browned on the other side.
- Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.
Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9
CHEF JOHN'S CLASSIC POTATO PANCAKES
The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
- Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
- Mix potato mixture and egg mixture together in a large bowl with a spatula.
- Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g
MOUNTAIN MAMA'S POTATO PANCAKES
Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.
Provided by Mountain Mama
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
- Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g
CRISPY POTATO PANCAKES
I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!
Provided by Sandy in Oklahoma
Categories Breakfast
Time 28m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
- Heat a nonstick pan with a small amount of oil in the bottom of the pan.
- When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
- Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
- Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
Nutrition Facts : Calories 428.9, Fat 28.2, SaturatedFat 9.3, Cholesterol 144.3, Sodium 1099.2, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 13.2
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MOM'S AWESOME POTATO PANCAKES
My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!
Provided by Karen..
Categories Breakfast
Time 35m
Yield 8 Potato Pancakes
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion into a strainer sitting in a large bowl.
- Wait about ten minutes, allowing liquid to drip into bowl.
- Press out any additional liquid.
- Discard liquid and put grated potatoes and onion into the large bowl.
- Add remaining ingredients and mix gently until combined.
- Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
- Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
- You can usually fit about 4 at a time in the pan.
- When brown and crispy, turn over and brown other side.
- Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
- Serve immediately while they are still nice and crispy.
POTATO PANCAKES
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
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
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
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, then whisk in flour.
- 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 potato mixture 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.
- Serve pancakes hot with applesauce and/or sour cream.
PERFECT POTATO PANCAKES
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
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
These potato pancakes serve as the perfect focal point of your Hanukkah feast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside.
PRONTO POTATO PANCAKES
Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 8 pancakes.
Number Of Ingredients 8
Steps:
- Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.
Nutrition Facts : Calories 263 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
EASY POTATO PANCAKES
Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 pancakes.
Number Of Ingredients 7
Steps:
- Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PRADA'S POTATO PANCAKES
Make and share this Prada's Potato Pancakes recipe from Food.com.
Provided by Prada Contessa
Categories Breakfast
Time 20m
Yield 10 5-inch pancakes, 10 serving(s)
Number Of Ingredients 8
Steps:
- Make your mashed potatoes ahead of time or use instant mashed potatoes.
- Beat eggs in a bowl.
- Add onion, cheese, parsley, hot sauce, and pepper mashed potatoes. Mix together until well blended.
- Heat skillet to 350°F and spray with pan spray.
- Use a ladle to evenly pour out 1/2 cup of the batter into individual 4-5 inch rounds. Flip when the edges start to brown--about 3 minutes on each side.
- Tip: Do not add salt to this recipe if your instant potatoes already include salt or if there is salt in your homemade potatoes.
- This recipe makes about 10 small pancakes. Quickly reheat leftovers by popping them into the toaster! Sometimes I make teddy bear shapes for the kids and serve with a little ketchup. Or if you're more sophisticated try with sour cream and applesauce.
Nutrition Facts : Calories 60.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 201.8, Carbohydrate 9.2, Fiber 0.8, Sugar 1.1, Protein 4.2
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