Potato Pancakes – Food Processor Recipe
Ingredients:
3 pcs of eggs (large)
1 pc of onion (medium); quartered
3 pcs of potatoes (medium); peeled then cut up
2 Tbsps of flour (all purpose)
1 tsp of juice (lemon)
1 tsp of salt
1/2 tsp of pepper
Oil (vegetable oil)
Instructions:
Add the eggs on the processor; process them for five secs. Add the onion and position the disc over the blade; process till shredded finely.Add potatoes; process till chopped finely. Remove the disc; add the flour, salt, pepper, and juice; process for five secs.
Heat little oil on a skillet above medium-high heat; drop two tablespoons of the mixture of potatoes. Cook pancake for 2-3 mins on each side till browned; turn once. Serve warm with (sour) cream on top.
>> Potato Pancakes – Food Processor Recipe
Pierre Franey’s Potato Pancakes Recipe
Ingredients:
1-1/4 lbs of potatoes (3 pcs)
Salt (to taste)
1 Tbsp of butter (unsalted)
1/3 c of half-and-half
2 pcs of eggs; beaten lightly
1/3 c of flour; sifted
1/4 c of onion; chopped finely
1/2 tsp of garlic; chopped finely
2 Tbsps of parsley; chopped finely
Pepper (freshly ground, to taste)
2 Tbsps of oil (vegetable oil)
Instructions:
Place potatoes inside the saucepan; cover (cold) water then add salt. Let it boil for 20-30 mins till tender.
Drain then peel; mash them inside a large bowl. Add butter, eggs, half-and-half, onion, flour, garlic, salt, pepper, and parsley; blend thoroughly.
Heat oil on a nonstick skillet. Spoon the mixture to mounds then flatten, making it shape like a patty. Cook for 3-4 mins per side till golden; turn once. Don’t overcook. Serve at once.
>> Pierre Franey’s Potato Pancakes Recipe
Potato Omelette-Tortilla De Patatas (Spain) Recipe
Ingredients:
2-1/2 lbs of potatoes; peeled, rinsed, dried, and sliced thickly
1 c of oil (olive oil)
8 pcs of eggs (large)
Salt (to taste)
Instructions:
Heat two-thirds of oil onto a pan; cook potatoes above gentle heat, covered, for fifteen mins till tender. Uncover and increase heat; fry them briefly till golden. Drain off oil.
Beat eggs thoroughly inside a mixing bowl. Add potatoes; stir thoroughly and season salt & pepper. Let it stand, at about 15 mins.
Heat remaining one-thirds of oil onto a pan above medium-high heat then add mixture of potato and egg. Spread evenly till cooked. Gently turn the omelet then cook second side till golden.
>> Potato Omelette-Tortilla De Patatas (Spain) Recipe
Potato Farmer’s Breakfast Recipe
Ingredients:
1/2 lb of bacon
3 pcs of potatoes; diced
1 c of chopped onion
2 Tbsps of chopped chives (fresh)
6 pcs of beaten eggs
1/2 tsp of pepper
1/4 tsp of salt
1/4 c of grated cheese (Cheddar)
Instructions:
Fry the bacon on the skillet and drain off the excess grease. Add the potatoes, onion, and chive; cook them for 5 minutes. Add the eggs, salt, and pepper; stir them well. Sprinkle the cheese and cover.
Cook over medium heat for 5 minutes until eggs set. Once done, remove from the pan. Cut into wedges. Serve immediately.
>> Potato Farmer’s Breakfast Recipe
No Crust Potato Quiche Recipe
Ingredients:
5 pcs of beaten eggs
8 oz of shredded cheese (Cheddar)
6 oz of small cheese curd (Cottage cheese)
1 pkg of hash brown potatoes (frozen, 12 oz)
1/4 tsp of salt
1/4 tsp of pepper (black, freshly ground)
1/16 tsp of hot sauce (Tabasco)
1/16 tsp of paprika
6 Tbsps of crumbled bacon
Instructions:
Preheat the oven (350 degrees F). Combine Cheddar cheese, cheese curd, hash brown, salt, pepper, and hot sauce; mix thoroughly.
Transfer on a greased 9-inch pie dish. Sprinkle paprika and bake inside preheated oven for 25 mins till set. Take out then sprinkle bacon on top; bake again for 5 more mins.
>> No Crust Potato Quiche Recipe
Breakfast Potato Recipe
Ingredients:
4 pcs of potatoes (very large)
1 pc of egg (large)
1 Tbsp of salt
1/16 tsp of pepper
1 Tbsp of flour
2 tsps of onion; grated
1/2 tsp of baking powder
Instructions:
Peel potatoes then grate them; drain half of liquid. Add egg, salt, pepper, flour, onion, and baking powder; mix thoroughly. Drop teaspoonfuls of mixture onto heated oiled skillet. Cook till browned on each side; turn once. Serve warm with applesauce.
>> Potato Pancakes Recipe III
Potato Pancakes Recipe
Ingredients:
2 lbs of potatoes (medium); peeled
2 pcs of onions (medium); peeled
2 pcs of eggs (large); beaten well
3 Tbsps of flour (matzo or cracker meal, or potato flour)
2 tsps of baking powder (Calumet)
Instructions:
Soak potatoes in ice cold water inside a bowl for 2-3 hrs; drain well. Grate together potatoes and onions onto a bowl. Drain through the sieve then squeeze out excess liquid. Let liquid stand for some mins.
Combine onion/potato mixture, flour, Calumet, one teaspoon of salt, one-sixteenth teaspoon of black pepper, and eggs; mix thoroughly. Add a tablespoon of flour when needed, making mixture thick. Gently pour off potato liquid and add only the sediment onto the mixture; stir till blended well.
Preheat the oven (250 degrees F). Heat oil on a skillet above medium-high heat till hit. Drop a tablespoonfuls of mixture and slightly flatten. Fry for 3 mins till golden; turn once. Transfer over paper towels; drain excess oil.
Serve warm with the applesauce.
>> Potato Pancakes Recipe
Potato Pancakes Recipe II
Ingredients:
1 c of flour (all purpose)
2 tsps of baking powder (Calumet)
1-1/2 tsps of salt
1/2 tsp of pepper (black)
2 pcs of eggs (large)
1/4 c of melted butter (or margarine)
1 c of milk
3 c of grated potatoes
3 Tbsps of onion; chopped finely
Instructions:
Combine flour, baking powder, salt, pepper, eggs, melted butter, milk, and onion inside a mixing bowl; beat thoroughly till blended well. Add the potatoes; stir thoroughly. Drop spoonfuls of mixture onto a slightly buttered skillet; spread flat.
Cook above moderate heat till golden and crisp. Turn to cook the second side till browned. Serve warm with applesauce.
>> Potato Pancakes Recipe II