Simply Potatoes Southwest Style Potato Pancakes Recipes

SIMPLY TRADITIONAL POTATO PANCAKES

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.

SOUTHWEST-STYLE POTATO PANCAKES

Steps:

• In medium bowl stir together baking mix, eggs and milk. Stir in Simply Potatoes®, red bell pepper, corn and salt; mix well.
• Melt butter 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 butter to skillet if needed. Serve with sour cream if desired.

SOUTHWESTERN POTATO PATTIES

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.

MASHED POTATO PANCAKES SOUTHERN STYLE

Steps:

• In medium bowl combine all ingredients.
• Whisk together until combined well.
• Consistency should be similar to cornbread mixture.
• Heat skillet with a light layer of oil on medium-high heat.
• (Cast iron skillet browns beautifully).
• Spoon batter to form 3 1/2 to 4 inch rounds.
• Brown each side to a rich dark golden brown.
• Potato Pancakes should look like a thick regular pancake.
• Place on paper towel to drain excess oil.
• Don't stack on top of each other or the bottom pancakes will become soggy.

EASY POTATO PANCAKES

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.

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.