Breakfast - Easy Potato Pancakes recipes

Author: Gertrude Kulcona  

Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive.

Potato pancakes

Potato pancakes
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by: Good Food team
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 15 servings
Cuisine: British
Number of ingredients: 9
  • 250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
  • 75g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
  • knob of butter
  • crispy bacon and scrambled eggs to serve, if you like
  • Calories: 75 calories
  • Fat: 3 grams fat
  • Saturated Fat: 1 grams saturated fat
  • Carbohydrate: 9 grams carbohydrates
  • Sugar: 0.7 grams sugar
  • Protein: 3 grams protein
  • Sodium: 0.2 milligram of sodium
How to cook:
  1. If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  2. Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  3. Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  4. Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Notes: 10 Sides to Serve With Pancakes, Fluffy and sweet, pancakes are the ultimate breakfast treat. But if you want something to round out your plate, or maybe you're trying to balance the …

Easy Potato Pancakes

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
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4
Number of ingredients: 8
  • 1 1/2 pounds waxy potatoes, peeled
  • 1 medium onion
  • 1 large egg, lightly beaten
  • 2 tablespoons unbleached all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 tablespoons canola oil
  • Sour cream and applesauce, for serving
  • Sour cream and applesauce
How to cook:
  1. 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.
  2. 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.
Notes: What To Serve with Potato Pancakes, Unlike traditional American pancakes, Polish potato pancakes are a savory side dish or appetizer. Shredded potatoes are combined with sweet …

Potato Pancakes

Potato Pancakes
Perfectly crispy potato pancakes that are great for breakfast or served as an easy side dish!
Provided by: Holly Nilsson
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: German
Number of ingredients: 10
  • 4 russet potatoes (peeled and grated (approx. 4 cups))
  • 1 sweet onion (peeled, and grated)
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil (more may be needed)
  • Applesauce (optional)
  • Sour cream (optional)
  • Serving Size: 6 g
  • Calories: 120 kcal
  • Carbohydrate: 16 g
  • Protein: 3 g
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Cholesterol: 27 mg
  • Sodium: 210 mg
  • Fiber: 1 g
  • Sugar: 2 g
How to cook:
  1. In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture.
  2. Add potatoes and onions to a large mixing bowl.
  3. In a small mixing bowl add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
  4. Pour the egg mixture over the potatoes and stir to combine.
  5. Add oil to a 12-inch skillet and set over medium-high heat.
  6. When the oil is hot add four ¼ cup sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture enters the oil is not hot enough.
  7. Gently press the potato mixture down to make a pancake.
  8. Cook for about 3-5 minutes per side or until deep golden brown.
  9. Continue cooking, adding more oil if needed.
  10. If desired, serve with applesauce or sour cream.
Notes: Potato Pancakes (Baked not fried, super, Mix potatoes, herbs, and eggs: Combine potatoes, onion, garlic, parsley, and eggs in a large bowl. Add flour and breadcrumbs: Add in all-purpose flour and breadcrumbs. Mix to …

Baked Potato Pancakes

Baked Potato Pancakes
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
Provided by: Kelley Simmons
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Jewish
Number of ingredients: 13
  • 4 medium Idaho white potatoes (shredded and drained very well)
  • 1/4 cup onion (shredded)
  • 2 cloves garlic (minced)
  • 1 teaspoon parsley (chopped)
  • 2 whole eggs
  • 1/4 cup all purpose flour
  • 2 tablespoons panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese
  • 1 tablespoon olive oil
  • sour cream for serving
  • extra parsley for garnish
  • Calories: 120 kcal
  • Carbohydrate: 16 g
  • Protein: 6 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 43 mg
  • Sodium: 166 mg
  • Fiber: 2 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees.
  2. Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
  3. Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
  4. Add in salt, pepper, and Parmesan cheese. Fold to combine.
  5. Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
  6. With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
  7. Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
  8. Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
Notes: How To Make the Most Delicious, Easiest Potato, Grate the chopped ingredients. Put the sliced potatoes in a blender. Turn it on and shred the potatoes. After a few seconds, add the onions and put …
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