Delicious Stuffed Potato Pancakes Recipes

LOADED STUFFED POTATO PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

DELICIOUS STUFFED POTATO PANCAKES

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
• In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
• Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
• Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
• Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

SAUSAGE-STUFFED POTATO PANCAKES

Steps:

• Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
• Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
• Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
• Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
• Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION

Steps:

• 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
• 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
• 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
• 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
• 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

DELICIOUS STUFFED POTATO PANCAKES

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.