Potato Pancakes With Foie Gras And Apples Recipes

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POTATO PANCAKES WITH CINNAMON APPLES



Potato Pancakes with Cinnamon Apples image

Potato pancakes with apples are classic. Here's a quick-and-easy way to make them.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

1/2 cup Original Bisquick™ mix
1/2 cup milk
1 teaspoon salt
3 eggs
3 cups finely shredded uncooked potatoes
3 medium unpeeled tart cooking apples (Granny Smith, Greening, Rome, Braeburn), sliced (3 cups)
1/2 cup water
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In large bowl, mix Bisquick, milk, salt and eggs until blended. Stir in potatoes.
  • Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle, spreading each slightly to make 4-inch pancake. Cook until dry around edges. Turn and cook other side until golden brown. Keep pancakes warm.
  • In 2-quart microwavable casserole or large microwavable bowl, mix apple slices, water, sugar and cinnamon. Cover and microwave on High 5 minutes. Uncover and stir. Microwave uncovered about 5 minutes longer or until apples are tender when pierced with fork. Serve with Potato Pancakes.

Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 20 g, TransFat 0 g

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 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 CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

Steps:

  • On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
  • In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
  • Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
  • Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
  • To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
  • Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

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