Country Breakfast Potato Patties Recipes

COUNTRY POTATO PATTIES

Steps:

• Shred the potatoes in a food processor or with a grater.
• Combine with the remaining ingredients and shape into four patties.
• Cook on a nonstick griddle until browned on both sides, about 10 minutes.

FRIED POTATO PATTIES

Steps:

• Combine first 7 ingredients; chill.
• Shape mixture into 6 patties.
• Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
• Heat vegetable oil and fry over medium heat until lightly browned, turning once.
• Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

COUNTRY STYLE BREAKFAST POTATOES

Steps:

• Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
• Add about 3 Tbs water, immediately cover, reduce heat, and
• simmer until potatoes are tender (about 3 to 5 minutes).
• This will make 2 regular servings -- .

COUNTRY BREAKFAST POTATO PATTIES

Steps:

• Shred the poatoes in a food processor or with a grater.
• Combine with the remaining ingredients and shape into four patties.
• Cook on a nonstick griddle until browned on both sides, about 10 minutes.

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.

HERBED COUNTRY BREAKFAST POTATOES

Steps:

• WASH 3-4 medium russet or red potatoes (or PEEL if desired); dice to 3/4-1 inches; SET aside.
• CHOP 1/2 mild medium yellow or red onion; SET aside (also chop about 1/2 cup of tri-color bell peppers into 3/4 inch squares if desired); SET aside.
• REMOVE leaves from 2-3 sprigs fresh rosemary and 2-3 sprigs fresh thyme and roughly chop (about 1 teaspoon of each); SET aside (also finely chop 1/2 teaspoon fresh sage if desired); SET aside.
• TOSS potatoes in a bowl or on a large cutting board with 1/2 teaspoon paprika, 1/8 teaspoon freshly ground black pepper, and 1 pinch ground cumin.
• HEAT 3 tablespoons light olive oil or canola oil in a very large non-stick saute pan over medium-high heat.
• ADD potatoes into skillet and fry, turning occasionally with a spatula until lightly golden; REDUCE heat to medium.
• SPREAD chopped onion over potatoes (and bell peppers if using) and cook, turning as needed until softened.
• SPRINKLE fresh rosemary, thyme and parsley over mixture, and cook, turning as needed until potatoes are golden brown and crisp; REMOVE from heat.
• DRAIN potatoes on paper towels; SPRINKLE with fine sea salt to taste, tossing potatoes to distribute seasoning evenly.
• SERVE potatoes hot with your favorite main dish and condiments; ENJOY!