LOADED STUFFED POTATO PANCAKES
When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese-or all three. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 491 calories, Fat 34g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 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.
CHEDDAR CHEESE MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
POTATO PANCAKES II
Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.
Provided by Deanne
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g
CHEDDAR BACON POTATO PANCAKES
Provided by Camille @ Growing Up Gabel
Time 40m
Number Of Ingredients 7
Steps:
- Combine hash browns, egg, baking powder and flour in a large bowl and stir to mix. Stir in bacon and cheese.
- Heat oil over medium high in a large frying pan until hot.
- Using a large scoop or 1/4 cup measuring cup, scoop mixture into frying pan.
- Flip pancakes over when the edges are set, about 5 minutes, and fry until browned.
- Serve warm with sour cream and chives.
POTATO PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE
I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest. These are cripsy on the outside, creamy and soft on the inside.
Provided by Jane Whittaker
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
- 2. Cut the cream cheese into little squares, about a tablespoon a square.
- 3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
- 4. Reform back into a patty.
- 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
- 6. Refrigerate for an hour to give flavors a chance to marry.
- 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.
BACON & CHEDDAR POTATO PANCAKES
This is my own, simple recipe for some of the BEST potato pancakes. They're browned and crispy on the outside and creamy on the inside, with little bits of hickory smoked bacon and delicious cheddar. They are always a big hit! The key to making them is to leave them alone. Have your skillet at the right temperature, follow the...
Provided by Tere Gill
Categories Other Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- 1. * NOTE: Use real, homemade https://www.justapinch.com/recipes/side/side-potatoes/mashed-potatoes-2.html?p=2 that have been refrigerated (the consistency should be firm.) This recipe will not work with instant mashed potatoes. Recipe may be doubled or tripled.
- 2. Gather and prep ingredients.
- 3. To a large, nonstick skillet, over medium-low heat, add butter.
- 4. In a medium size bowl, mix together mashed potatoes, bacon bits and cheese.
- 5. Divide into 4 equal portions. (If doubling or tripling recipe, work in batches. Do not overcrowd pan. Four pancakes per pan is ideal.)
- 6. Increase heat to medium/medium-high; one by one, form each portion into a ball, then flatten (as if making hamburger patties) and place in skillet with melted butter.
- 7. Fry the first side for approximately 5 minutes, until golden brown; carefully turn pancakes over and fry for additional 3 to 4 minutes, until golden brown on each side. (Do not attempt to turn the pancakes for a second time. They are fragile and you will probably end up with a mess.)
- 8. Carefully remove to serving plate. Serve as soon as possible or keep warm until served.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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