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Subject: REQ:  Potatoe Pancakes
Newsgroups: rec.food.cooking

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From: Brian Clancy <brian217[at]swbell.net>
Date: Thu, 11 Mar 1999 00:35:38 -0800
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Does anyone have a recipe for potatoe pancakes that uses leftover mashed
potatoes?

Thanks!

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From: garvink[at]webtv.net (Garvin Keith)
Date: Wed, 10 Mar 1999 23:46:16 -0800 (PST)
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1st remove   e  from potato, 
mix with one egg, and fry, with butter
season to taste. enjoy

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From: aem <aemretd[at]worldnet.att.net.invalid>
Date: 11 Mar 1999 08:34:29 GMT
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Brian, it depends on the consistency of the poetaetoes.  If they
were plain and not overly whipped, all you really do is form them
into cakes, season with some extra salt and pepper, and fry in
butter.  (Actually, we often use bacone greas.)  If they're too
thin for that, or if you used something like sour cream in them,
you'll want to modify their texture, so they'll hold together,
with some combination of floure or floure and egge.  Just play
around with it.  All you're trying to do is get that nice tasty
crust on the bottom.  [After the famous Dan Quayle spelling
incident, a teacher friend of ours taught her grade school class
to spell them this way:  t - a - t - e - r - s.]

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From: Jim Burmeister <burmeister[at]nospam.brew-meister.com>
Date: Thu, 11 Mar 1999 06:47:24 -0500
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From Webster's Revised Unabridged Dictionary (1913) (web1913)
Potato \Po*ta"to\, n.; pl. Potatoes. [Sp. patata potato, batata sweet potato,
from the native American name (probably batata) in Hayti.] (Bot.) (a) A plant
(Solanum tuberosum) of the Nightshade family, and its esculent farinaceous
tuber, of which there are numerous varieties used for food. It is native of
South America, but a form of the species is found native as far north as New
Mexico. (b) The sweet potato (see below).

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From: owlsprng[at]gpo.iol.ie (Diane Duane)
Date: Thu, 11 Mar 1999 09:46:00 GMT
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Here are a few...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Cakes (bakestone Recipes)
 Categories: Breads, Breakfast, Vegetables
      Yield: 8 servings
 
      1 lb Cooked floury potatoes
      1 ts Salt
      2 oz Butter, softened
      4 tb Self-raising flour
      1 ea Butter for filling
 
  Potato cakes are eaten with bacon and sausages.  It's easier to make
  them with hot, freshly cooked potatoes.  If using cold potatoes, melt
  the butter before adding it.  Choose a floury type of potato, and
  boil in well-salted water. -- Drain the cooked potatoes well, then
  return to low heat in the same pan:  put a dishcloth over the pan and
  allow the potatoes to dry for 5-10 minutes.  (This is called "drying
  in their steam" in Ireland.)  They should be dry and floury at the
  end of the process.  Sieve or rice into a mixing bowl with the salt.
  Beat in the butter.  Work in sufficient flour to make a soft dough
  which is easy to handle.  Turn onto a floured board and roll or pat
  out to 3/4 inch thick.  Cut into rounds with a 3-inch scone cutter.
  Place on the hot greased bakestone and cook over a moderate heat
  until golden brown underneath.  Turn and cook the other side.  Remove
  from the bakestone, split, butter generously, and close again.  Keep
  warm while cooking the next batch.  Serve hot.   (Re "self-raising
  flour":  in Ireland and the UK, this is flour which comes with baking
  powder/baking soda already included.  For this recipe, about 1/4-1/2
  t of baking powder mixed with a plain all-purpose flour will
  substitute nicely.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IRISH POTATO CAKES
 Categories: Breads
      Yield: 1 servings
 
      3 tb Butter or margarine
      2 c  Self-rising flour
           Salt
  1 1/2 c  Mashed potatoes
    1/4 c  Milk
 
  Mix butter into flour; add good pinch of salt.  Mix in mashed potato;
  pour in milk to make soft dough.  Roll out on lightly floured
  surface; cut into rounds 3 inches across.  Put on greased baking
  sheet; bake at 425 degrees for 15 to 20 minutes.  Split; serve hot
  with butter. Preparation time: 15 minutes            Baking time: 15
  to 20 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Cakes
 Categories: Irish2, Baking, Bakestone
      Yield: 4 Servings
 
      1 c  Mashed potato
      1 c  Flour
      8 tb Butter
           Salt and pepper
           A little butter for cooking
 
  Use a floury potato (in the UK and Ireland:  Golden Wonder, Kerr's
  Pink, or other local "floury"). Mash the potatoes, add the flour,
  softened butter, and seasoning.  Knead together into a rough
  dough-like consistency (the food processor is good for this, but
  don't overdo it or you will produce very tough cakes.  Pulse rather
  than mix, and for no more than 30 seconds).  Roll out and cut with a
  cookie cutter or biscuit cutter into 4-inch rounds.  Heat the butter
  in a pan and fry the cakes until golden brown, turning once.  Serve
  immediately with more butter on top.
  
  A variant:  add a teaspoon of caraway seeds to the mixture and cook as
  above.
  
  (from IRISH POTATO COOKBOOK, Eveleen Coyle, Gill &amp; Macmillan,
  ISBN0-7171-2539-4)
 
MMMMM

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From: C.L. Gifford <saiga[at]concentric.net>
Date: 12 Mar 1999 02:52:31 PST
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Brian, here is how I do it. I mix the room temperature mashed
potatoes with a little flour (say 1/4 cup flour for 4 cups of
potatoes) and an egg or two. Form this mixture into patties about
1/2 to 3/4 inch thick and dust them with a little flour (my
mother gave them an egg dip before dusting with flour). Fry in
bacon fat until heated through and the outsides are browned well
turning once.

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Newsgroups: rec.food.cooking
Subject: REQ: Potatoe Pancakes
From: Lynn K Busby <lynn[at]phoenixcons.demon.co.uk>
Date: Thu, 11 Mar 1999 08:58:55 +0000
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Brian, I usually get potato and tomatoe mixed up too!
I have mixed cooked mashed potato with raw grated potato and and some
grated onion and then fried.  I use an oil like rapeseed and get it
really hot, then turn down for a bit, turn it over and cook the other
side.  Should be nice and golden and crusty. 


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