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Subject: Request:  Potato Pancake Receipe
Newsgroups: rec.food.cooking

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From: Shae Cox 
Date: Thu, 04 Jun 1998 04:14:05 GMT
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After moving to Framingham, MA last September, my SO introduced me to
Bickford's, a family restaurant chain we go to mainly for the
breakfasts.  They have potato pancakes, which I'd never had before,
and am now seriously addicted to.  I've bought a couple of mixes from
the supermarket to make these, and they're pretty good, but I'd love
to make them from scratch.  Any receipes would be greatly appreciated.

============================

From: lynncgiff[at]aol.com (LynnCGiff)
Date: 04 Jun 1998 05:04:48 GMT
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Latkes (Potato Pancakes)

I make Latkes in “units”. I use big red skinned potatoes (big potatoes = less
peeling!) One “unit” will make about five latkes: enough for one adult if used
as a main dish.

FOR EACH “UNIT”:

One large red potato (too big for a baker)
One large egg
2 green onions
1 tbs matzah meal or flour
1/2 to 1 tsp. Lawrey’s salt

Beat eggs  and stir in matzah meal, salt and finely chopped green onions. Grate
potatoes on large holes of grater or cheat and grate ‘em in a food processor.
Squeeze excess moisture from potatoes and stir into egg mixture.

Heat 1/4” oil in skillet and, using a big slotted spoon, drop a glop of batter
into hot oil. (You should have room for about three latkes in a 10” skillet.)
Flatten each with back of spoon. Cook until golden and flip with spatula.

Keep warm in 250° oven in single layer on paper toweling. Serve with applesauce
(for kids), sour cream (for grown ups), or catsup (for Lutherans).

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From: A.Ferszt 
Date: Thu, 04 Jun 1998 16:58:16 -0700
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I make them similarly, but use grated regular onion and normal salt
(Don't like Lawry's...had MSG in it last time I looked)

Catsup/ketchup on a latke is sacrilege...do people really do it or is
that a Fargo thing?

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From: lynncgiff[at]aol.com (LynnCGiff)
Date: 04 Jun 1998 16:33:03 GMT
--------
A. Ferszt wrote:
>Catsup/ketchup on a latke is sacrilege...do people really do it or is
>that a Fargo thing?

It's a Fargo thing. Like I said - the Lutherans do it.
We used to have a HUGE Hanukah party every year, you'd be surprised what folks
eat on latkes, salsa was very popular.

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From: S. R. Shepherd 
Date: Thu, 4 Jun 1998 08:08:41 -0400
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I'd like to have that recipe too.  My husband's are AWFUL!  (but don't tell
him I said that)
Thanks,
Sara

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From: rdyoung[at]wcc.net (Bob Y.)
Date: Thu, 04 Jun 1998 18:03:32 GMT
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Well, for what it's worth, here's one:

				Left-over Patato Pancakes

	1/2 cup bread crumbs
	1/2 cup light cream or half-and-half
	3 cups leftover (or fresh) mashed potatoes
	1 small onion, grated
	1 egg yolk and 1 whole egg, lightly beaten
	1 tsp salt
	1/2 tsp freshly ground black pepper
	1/8 tsp nutmeg
	1/8 tsp dried thyme
	3 Tbsps bacon fat (or use butter, etc.)

Combine the bread crumbs and cream in a large bowl and let stand 1 hour. Add the
potatoes, onion, eggs, salt, pepper, nutmeg, and thyme and blend well.

Heat fat/oil in a large frying pan. Drop in 1 tablespoon for each pancake, and
flatten with a spatula. Cook over medium-high heat until bottom is brown and
crisp. Turn and repeat the process. Add more fat as needed.

				Potato Patties

	2 cups cold mashed potatoes
	1 slightly beaten egg
	1/4 cup chopped onion
	Salt and pepper to taste.

Mix well and shape into 6 patties. Dip in flour, then brown slowly in butter,
about 5 minutes on each side.

The second recipe is the way Mom made them when I was a kid, except she didn't
use the onions. They were good with a little butter on top, or 
catsup.

If you add some salt cod, which has been cooked and flaked, you have a real
treat!

Hope these come close to what you are looking for.

============================

From: rdyoung[at]wcc.net (Bob Y.)
Date: Thu, 04 Jun 1998 13:52:52 GMT
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> They have potato pancakes, which I'd never had before,
>and am now seriously addicted to. 

You don't say what they were like. There are two or three different types. One
is the shredded type (latkes and hash brown fall in here) and there is the kind
made from mashed potatoes (leftover usually), eggs, and a little flour. The
Germans make a great one from a batter. If your local stores carry Panni
products, look for their Bavarian potato pancake mix. Great with applesauce or
Maggi seasoning.

============================

From: Shae Cox 
Date: Thu, 04 Jun 1998 16:04:38 GMT
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Bob Y. wrote:
>You don't say what they were like.

The ones I like are the shredded/latke kind .  Thanks to those that
have responded here and via email with receipies, can't wait to try
them this weekend!!

But now I remember my mother would make "fried taters" when I was
little -- fried leftoever mashed potatoes.  As I child I  hated
anything potato related and keep that silly prejudiceuntil I tried
some hashbrowns about two years ago (apparently 26 is when I finally
grew up).  Receipes for the mashed potato kind would be appreciated
also, I've been on a real potato kick recently!

============================

From: Burnt Piston 
Date: Thu, 4 Jun 1998 15:31:35 -0500
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    Some potato pancakes?

                     *  Exported from  MasterCook  *
                             Potato Pancakes
Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    potatoes -- peeled
   1      small         onion
   2                    eggs
     1/3  cup           all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      salt
          pinch         fresh ground black pepper
                        oil for frying
   Grate potatoes, place in a colander and rinse under cold water to remove
starch. Drain well. Grate onion, place in a colander and press with the back
of a wooden spoon to remove excess moisture.
   Combine potatoes and onion in a large bowl. Beat eggs into mixture. Stir
in flour, baking powder, salt and pepper.
   Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of
batter into the oil and flatten with the back of a wooden spoon. The flatter
the pancake the crisper it will be. Brown well on both sides. Drain on paper
towel.  Keep cooked pancakes warm in a 100 degree oven.
                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *
                      Potato Pancakes - German Style
Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        potatoes -- peeled
   1      large         onion -- quartered
   3                    eggs -- beaten
     1/2  cup           all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      tablespoon    parsley
   Keep potatoes covered with cold water until ready to grate in the food
processor. Fit the medium shredding blade into food processor and shred
potatoes and onion. Dry potatoes and onion between sheets of paper towel.
   In a large bowl combine potato mixture with eggs, flour, baking powder,
parsley and salt.
   In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup
potato mixture, flattening with the back of a wooden spoon, and fry until
crisp and golden brown on both sides, about 3 minutes per side.
   Drain on paper towel and keep warm in a 100 degree oven. Serve with
applesauce.
                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *
           Potato Pancakes with Cream Cheese and Apricot Sauce
Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PANCAKES
   2                    eggs -- lightly beaten
   2      tablespoons   milk
   2      tablespoons   all-purpose flour
                        salt and pepper -- to taste
          pinch         nutmeg
   2      cups          potatoes -- shredded
   1      tablespoon    onion -- grated
     1/2  cup           butter
                        SAUCE
     1/2  cup           milk
   8      ounces        cream cheese -- softened
   1      teaspoon      lemon juice
   1      teaspoon      lemon zest
   1      10 oz. jar    apricot preserves
   1      tablespoon    water
PANCAKES;
   Place potatoes in a colander and rinse well under cold water to remove
starch. Drain well.
   In a large bowl combine flour, salt, pepper and nutmeg. Add eggs and 2
tablespoons milk and beat until smooth. Stir in potatoes and onion.
   In a large skillet melt butter and add a rounded tablespoonful of potato
mixture. Flatten with the back of a wooden spoon. Fry until crisp and golden
on both sides. Drain on paper towel and keep warm in a 100 degree oven.
SAUCE;
   Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and
stir until smooth. Stir in lemon juice and zest. In another saucepan combine
preserves and water. Stir over low heat until thoroughly heated.
   Top pancakes with cream cheese sauce and preserves.
                   - - - - - - - - - - - - - - - - - -

    If you're mad about potatoes, you should try these too!

                     *  Exported from  MasterCook  *
                             Potato Turnovers
Recipe By     : rec.food.recipes.
Serving Size  : 12   Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        DOUGH
   3      cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   2                    egg
     2/3  cup           vegetable oil
   2      tablespoons   water
                        FILLING
   1      cup           onion -- chopped
   6      tablespoons   butter
   1 1/2  cups          potato -- mashed
   1                    egg
   1      teaspoon      salt
     1/4  teaspoon      pepper
 For the dough:
   Combine the dry ingredients and make a well in the center. Add oil, eggs
and water and gradually incorporate flour into mixture to make a soft
pliable dough. Knead until smooth. Place in a bowl and let rest while you
make the filling.
For the filling:
   In a medium skillet, over medium heat, sauté onions in the butter until
golden. Remove from heat and stir in mashed potatoes, egg, salt and pepper.
Mix well to combine.
   Preheat oven b to 375 degrees.
   Turn dough out onto a lightly floured surface and roll out to 1/8 inch
thick. Using a 3 inch circular cutter cut the dough into rounds. Place 1
tablespoon of the potato filling in the center of the round. Moisten the
edges with a bit of water, fold, and pinch to seal. Place on a baking sheet
and bake for 25 - 30 minutes.
                   - - - - - - - - - - - - - - - - - -
NOTES :    When first baked these pastries are firm. When allowed to cool
and reheated they become softer and have a more mellow taste.
   Makes about 2 1/2 dozen

                     *  Exported from  MasterCook  *
                    Potato, Tomato and Rosemary Gratin
Recipe By     : Gourmet Magazine - March 1998
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion
   1      clove         garlic -- minced
   1      16 oz. can    whole tomatoes
   2      pounds        red potatoes
   5      tablespoons   olive oil
   1      teaspoon      fresh rosemary -- minced
     1/3  cup           water
     1/4  cup           Parmesan cheese -- grated
                        salt and pepper -- to taste
   Cut onion crosswise into 1/2 inch thick slices. Drain tomatoes and
coarsely chop. Peel potatoes and cut crosswise into 1/4 inch thick slices.
   Preheat oven to 350 degrees.
   In a heavy skillet heat 1 tablespoon oil, over medium high heat and sauté
potatoes, turning, until golden brown on both sides. Transfer to a bowl and
set aside. In the same skillet, add 1 tablespoon oil and sauté onion until
tender.
   Add onions to potatoes and stir in tomatoes, garlic, rosemary, salt and
pepper to taste. transfer mixture to a shallow baking dish, drizzle with
water and remaining oil. Sprinkle with Parmesan.
   Bake until potatoes are tender and beginning to brown, about 30 minutes.
                   - - - - - - - - - - - - - - - - - -

============================

From: rhornNS[at]inreach.com (rhorn)
Date: Thu, 04 Jun 1998 21:56:28 GMT
--------
These are not potato pancake's per se.
Same thing, only different.

Potato Pattie's

2 cups used mashed potato's (at least a day old)
1 egg
2 Tbs flour
1 Tbs Worchester sauce
1 Tsp Onion powder
  Salt & pepper to taste
2 Tbs butter or margarine

Mix, in a bowl, potato's, egg and flour and spices.
Form into patties, place on a plate and chill.
I put them on the plate on waxed paper and then cover w/plastic wrap.
When well chilled flour both sides of patties.
Melt butter/margarine on griddle.
Cook patties over low to medium heat until browned, turn and repeat.
Thicker patties will take longer to cook.  I try to keep them about a

You can add things like chopped onion, cheese, bacon pieces or whatever 
strikes your fancy.
half inch max in thickness. 

Note: Rather than, acatually, melting butter on the griddle I take a stick     
      and rub an end on the griddle.


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