Breakfast Time Potato Pancakes Recipes

PERFECT POTATO PANCAKES

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.

BREAKFAST-TIME POTATO PANCAKES

Steps:

• Combine potatoes, onions, egg, flour, dill weed and pepper.
• Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Drop half the potato mixture into 4 mounds in skillet, using about 1/3 cup potato mixture for each mound; flatten with back of spatula. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Transfer to plate.
• Repeat with remaining oil and potato mixture. Serve topped with sour cream.

OLD-FASHION POTATO PANCAKES

Steps:

• Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
• Liquid will run from the potato/onion mixture.
• Drain any liquid that forms.
• Stir in the slightly beaten eggs.
• Add flour, salt and baking powder and mix thoroughly.
• On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
• Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
• Cook for 5- 7 minutes on each side.
• Drain on brown paper.
• Serve with warm cinnamon applesauce or sour cream and chives.

BREAKFAST POTATO PANCAKES

Steps:

• Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
• Heat 2 Tbs oil in a non-stick skillet over medium heat.
• Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
• Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
• Continue with remaining potato mixture.
• Serve pancakes with a dollop of sour cream.

POTATO PANCAKES I

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.

COUNTRY POTATO PANCAKES

Steps:

• Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.