Potato And Apple Pancakes Recipes

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POTATO APPLE PANCAKES



Potato Apple Pancakes image

This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 10-12 pancakes.

Number Of Ingredients 8

2 large potatoes, peeled
2 medium apples, peeled
2 large eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional

Steps:

  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Nutrition Facts :

POTATO AND APPLE PANCAKES



Potato and Apple Pancakes image

I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.

Provided by BlueHyacinth

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 egg
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 apple
1 lb potato (about 3)
2 tablespoons oil

Steps:

  • Heat oven to 250°.
  • Beat together the egg, flour, salt and pepper.
  • Peel and chop the apple.
  • Peel the potatoes and grate them.
  • Stir the apple and potatoes into the egg mixture.
  • Heat 1 Tbsp of the oil in a large frying pan over medium heat.
  • Pour in about 1/2 cup of batter for each pancake and flatten.
  • Fry as many pancakes as you can at a time without crowding.
  • Cook them until golden, 3-4 minutes a side.
  • Keep the pancakes warm in the oven while cooking the remainder.
  • Add the remaining oil as needed.

Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2

POTATO PANCAKES WITH APPLES



Potato Pancakes with Apples image

Make and share this Potato Pancakes with Apples recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 20m

Yield 10 latkes

Number Of Ingredients 8

1 lb russet potato, peeled
1 apple, peeled and cored
1 large egg
1/4 cup flour
salt
ground black pepper
canola oil
powdered sugar

Steps:

  • Grate potatoes and apples in food processor (work quickly to avoid discoloration).
  • Squeeze out liquid.
  • Add egg and flour, salt and pepper to taste.
  • Mix well.
  • In large non-stick skillet, heat enough oil to cover bottom of the pan.
  • Spoon out the batter into pan, being careful not to crowd.
  • Cook until crisp and brown on one side, then turn and fry on other side.
  • Keep finished pancakes warm in oven all pancakes are fried.
  • Drain on paper towels.
  • Sprinkle with powdered sugar if desired just before serving.

Nutrition Facts : Calories 60.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 21.1, Sodium 9.9, Carbohydrate 12.3, Fiber 1.4, Sugar 1.8, Protein 1.9

POTATO PANCAKES WITH HOMEMADE APPLESAUCE



Potato Pancakes with Homemade Applesauce image

Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.

Provided by evelynathens

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 large baking potatoes, peeled and diced
2 tablespoons butter
1 tablespoon minced shallot
1 egg, beaten
1/2 teaspoon salt
1 pinch fresh ground black pepper
1/2 cup vegetable oil
3 granny smith apples, cored and cut into medium chunks
8 ounces orange juice
1/4 cup brown sugar
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
2 whole cloves
1/4 teaspoon ground nutmeg
1 teaspoon butter (optional)

Steps:

  • Place potatoes in a medium saucepan with enough cold water to cover.
  • Bring the water to a boil and cook the potatoes until fork tender.
  • Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
  • Transfer the potatoes to a mixing bowl.
  • Heat the butter in a skillet over medium heat.
  • Add the shallots and cook until translucent, about 4-6 minutes.
  • Add the butter, egg, salt and pepper to the potatoes and stir to combine.
  • When cool, shape mixture into 8 small pancakes.
  • Heat about 1/4 inch of oil in a skillet over high heat.
  • Add the potato pancakes and cook 2-3 minutes or until golden brown.
  • Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
  • Drain the cakes on the paper towels and serve with applesauce.
  • Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
  • Reduce the heat to simmer and cook until the apples are fork tender.
  • Remove from the heat and mash all the ingredients together using a potato masher.
  • Stir in the butter, if using.

Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5

POTATO PANCAKES



Potato Pancakes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 small yellow or white onion, grated
1 large baking potato, like a russet, peeled and grated
1 tablespoon all-purpose flour, plus more as needed
1 large egg
Zest of 1/2 lemon
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
  • Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
  • Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
  • (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
  • To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

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Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by …
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  • Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
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Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid. Set aside …
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Total Time 30 mins
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