CAN YOU BAKE POTATO PANCAKES RECIPES

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POTATO PANCAKES (QUICK VERSION) RECIPE - FOOD.COM



Potato Pancakes (Quick Version) Recipe - Food.com image

Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 8

4 cups frozen shredded hash browns
1/2 cup onion, finely chopped
1/4 cup fresh parsley, minced
2 tablespoons milk
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil

Steps:

  • Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  • Optional: Serve with sour cream or applesauce.
  • Note: If using refrigerated hash browns, skip the first step.

Nutrition Facts : Calories 125.3, FatContent 2, SaturatedFatContent 0.7, CholesterolContent 47, SodiumContent 334.9, CarbohydrateContent 22.9, FiberContent 1.8, SugarContent 0.5, ProteinContent 4.4

OVEN-BAKED POTATO PANCAKES RECIPE | HEALTH.COM



Oven-Baked Potato Pancakes Recipe | Health.com image

Baking these veggies pancakes instead of frying them cuts out more than 100 calories and 14 grams of fat.

Provided by Sarah Copeland

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 5 servings (serving size: 2 pancakes)

Number Of Ingredients 11

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
3/4 cup applesauce for serving (optional)

Steps:

  • Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
  • Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg

More about "can you bake potato pancakes recipes"

POTATO PANCAKES (QUICK VERSION) RECIPE - FOOD.COM
potato pancakes (quick version) recipe - food.com image
Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 125.3 per serving
  • Note: If using refrigerated hash browns, skip the first step.
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Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. —Marlene Harguth, Maynard, Minnesota
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Category Breakfast, Brunch, Side Dishes
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  • Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.
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