Pronto Potato Pancakes Recipes

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PRONTO POTATO PANCAKES



Pronto Potato Pancakes image

Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 8 pancakes.

Number Of Ingredients 8

2 large eggs, room temperature
1 small onion, halved
2 medium potatoes, peeled and cut into 1-inch cubes
2 to 4 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 to 6 tablespoons canola oil
Applesauce, optional

Steps:

  • Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.

Nutrition Facts : Calories 263 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

POTATO PANCAKES I



Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

Steps:

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

EASY POTATO PANCAKES



Easy Potato Pancakes image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 pancakes.

Number Of Ingredients 7

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

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.

Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

EASY POTATO PANCAKES



Easy Potato Pancakes image

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

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

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

Steps:

  • 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.
  • 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.

POTATO PANCAKES



Potato Pancakes image

This is a delicious Recipe which my late father left to me. Everyone raves about this recipe, and it is sooooo...easy. Wonderful side dish with pork chops.

Provided by KRKing911

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 15

Number Of Ingredients 7

5 pounds potatoes, peeled
1 onion
3 eggs, beaten
2 ½ cups dry pancake mix
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil

Steps:

  • In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
  • Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 39 g, Cholesterol 37.2 mg, Fat 2.4 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 651.7 mg, Sugar 2.2 g

EASY POTATO PANCAKES



Easy Potato Pancakes image

My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.

Provided by HIGHROAD

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

Steps:

  • In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
  • In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g

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