---------------------------------------------------------------- From: Nancy Van Ess Newsgroups: rec.food.recipes Subject: Collection (5) Potato Pancakes Followup-To: rec.food.cooking Date: 16 May 1999 15:16:44 -0600 Organization: worldnet.att.net Reply-To: Nancy Van Ess NNTP-Posting-Host: llama.swcp.com Chorizo and Cheese Potato Pancake Crusty Potato Pancake Potato Pancakes Sweet Potato Pancakes Sweet-Potato Pancakes * Exported from MasterCook * Chorizo & Cheese Potato Pancake Recipe By : ) 1995 Cole Group, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Hot And Spicy Latin American Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- peeled 2 links chorizo 1 medium onion -- minced 4 small fresh hot chilies seeded and cut into thin rings 1/2 cup sliced mushrooms 1/4 teaspoon ground cumin oil for frying 1/2 cup sharp cheddar cheese 2 green onions and tops -- minced 1 teaspoon minced fresh cilantro salt and coarsely ground black pepper Put potatoes into a pan large enough to hold them comfortably. Cover with water and parboil 10 to 15 minutes, just until a small sharp knife can easily pierce the outer 1/4 inch but meets with considerable resistance further in. Drain, rinse in cold water, and set aside to drain. Remove the skin from the chorizo and saute the meat lightly in a heavy skillet. Add the onion, garlic, and chilies and saute until soft. Add the mushrooms and cumin and continue to saute over moderate heat until all the vegetables are tender. Remove from the heat and set aside. Generously oil a large skillet, at least 9 inches in diameter, and put on high heat. Meanwhile, shred the potatoes on the large end of a grater. When the pan is hot, put half of the shredded potatoes into it and distribute evenly. With the back of a large spoon or pancake turner, pat the potatoes down so that they are somewhat compressed and even. Reduce the heat to medium and fry the potatoes undisturbed for about 2 minutes. Sprinkle the surface of the potatoes evenly with the chorizo and vegetable mixture. Sprinkle the cheese over this, and over the cheese sprinkle the green onions and cilantro. Sprinkle with salt and pepper to taste. Cover all with the remaining half of the grated potatoes. Make sure that the potatoes are evenly distributed and all of the cheese is covered. With the palm of your hand, flatten and even the potatoes. Lift an edge of the cake with a turner and check for doneness. When golden brown, remove the pan from the heat and set on a flat work surface. Cover the pan with a flat plate large enough to completely cover the surface. Holding the both plant and pan firmly, invert and remove the pan, hopefully leaving the browned side of the potato cake up on the plate. Wipe any bits of food from the pan, hopefully leaving the browned side of the potato cake up on the plate. Wipe any bits of food from the pan, oil again, and reheat. Carefully slide the potato cake, raw side down, into the hot pan and cook until done, about 10 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Slide onto a heated serving plate and serve hot. NOTES : This is traditionally a breakfast dish served with fried eggs sitting on top and accompanied with salsa in a bowl. Yield: 6 servings. Nutr. Assoc. : 0 2691 0 2607 0 0 0 0 0 679 0 0 * Exported from MasterCook * Crusty Potato Pancakes Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:45 Categories : Ethnic Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- peeled 1 small onion -- finely chopped 3 eggs 3/4 cup flour 1 teaspoon salt 2 tablespoons butter 1 tablespoon cooking oil Grate potatoes into a bowl filled with cold water. In another bowl, combine onion, egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4 inch rounds. Brown on both sides Drain on paper towels. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with applesauce. NOTES : Optional ingredients to add to batter: chopped parsley, grated carrot, celery salt. * Exported from MasterCook * Potato Pancakes Recipe By : Jo Anne Merrill Serving Size : 5 Preparation Time :0:30 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon double-acting baking powder 1/8 teaspoon black pepper 6 potatoes -- 2 pounds 2 eggs 1 teaspoon grated onions Mix flour, salt, baking powder and pepper together; set aside. Wash, peel and finely grate 6 medium potatoes; set aside. Beat eggs and grated onion well. Blend flour mixture into eggs. Pat the grated potatoes dry with paper towels; add to egg mixture and mix thoroughly. Melt shortening (or oil) to a depth of 1/4 to 1/2 inch in a heavy skillet. When oil is very hot begin cooking pancakes. Use about 2 tablespoons of batter for each pancake. Cook a few at a time; do not crowd. Cook over medium heat until brown and crisp on one side. Turn and cook other side. Turn only once. Yield: About 20 pancakes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with applesauce. * Exported from MasterCook * Sweet Potato Pancakes Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Side Dishes Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- peeled and shredded 1 small onion -- minced 3 cloves garlic -- minced 2 teaspoons dried tarragon 1 teaspoon salt 1/4 teaspoon fresh ground pepper 2 tablespoons dried bread crumbs 2 eggs -- lightly beaten 1 tablespoon butter 2 tablespoons vegetable oil Place shredded sweet potatoes in a medium bowl. Stir in onion, garlic, tarragon, salt, pepper, bread crumbs, and eggs. In a large skillet over medium heat, melt butter with oil. For each pancake, place 2 heaping tablespoons sweet potato mixture in pan and flatten to a pancake about 4 inches in diameter. Cook until each side is browned and appears dry (10 minutes on the first side, 8 minutes on the second side). Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Although wonderful when baked, vitamin-rich sweet potatoes are also tasty when sauteed with garlic and tarragon. For variety, shred apples and add to the sweet potatoes. The mixture can be prepared in advance and held in the refrigerator for several hours before cooking. Nutr. Assoc. : 0 0 0 0 0 0 196 0 0 0 * Exported from MasterCook * Sweet-Potato Pancakes Recipe By : Cook's Magazine November 1987 Serving Size : 12 Preparation Time :1:00 Categories : American Christmas Fried Thanksgiving Winter Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds sweet potatoes -- about 6 2 to 3 eggs 3 tablespoons white flour 1 tablespoon honey Salt Pepper 6 tablespoons butter -- or more if needed Peel sweet potatoes and cut into quarters. Cook in boiling, salted water until tender, about 30 minutes. Drain and grate in a food processor or by hand. Cool. In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add the remaining egg. Season to taste with salt and pepper. Pancake mixture can be made to this point several hours ahead. Melt the butter in a large, heavy frying pan over medium-low heat. Drop batter by tablespoons into the frying pan and flatten with the back of a spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep the pancakes warm while frying the rest of the batter. Serves 8 to 12 - - - - - - - - - - - - - - - - - - NOTES : Cooked sweet potatoes mixed in an egg batter and fried in butter. A colorful take-off on potato pancakes, these are perfect holiday fare. The batter can be made entirely ahead and fried quickly at the last minute. Nutr. Assoc. : 0 3218 0 0 0 0 0 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.