Pancakes: Request: Potato Pancake Receipe

Subject: Request: Potato Pancake Receipe
Newsgroups: rec.food.cooking
From: Shae Cox (shae at thenook.com)
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).
From: A.Ferszt (a.ferszt at nospam.ic.ac.uk)
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?
From: lynncgiff at aol.com (LynnCGiff)
Date: 04 Jun 1998 16:33:03 GMT
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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.
From: S. R. Shepherd (srshepherd at nni.com)
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
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 <Lord forgive me> 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 (shae at thenook.com)
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 (BurntPiston at NOSPAM.net)
Date: Thu, 4 Jun 1998 15:31:35 -0500
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Some potato pancakes?

Potato Pancakes

Serving Size: 4

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.
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Potato Pancakes - German Style

Serving Size: 6

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.
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Potato Pancakes with Cream Cheese and Apricot Sauce

Serving Size: 6

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!

Potato Turnovers
Recipe By: rec.food.recipes.
Serving Size: 12

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
_______

Potato, Tomato and Rosemary Gratin

Recipe By: Gourmet Magazine - March 1998
Serving Size: 6

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
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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 half inch max in thickness.

You can add things like chopped onion, cheese, bacon pieces or whatever strikes your fancy.

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