Breakfast Time Potato Pancakes Recipes

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.

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.

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.

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.