HOW TO GRATE POTATOES FOR POTATO PANCAKES RECIPES

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GERMAN POTATO PANCAKES RECIPE - FOOD.COM



German Potato Pancakes Recipe - Food.com image

Make and share this Potato Pancakes - German Style recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled
1 large onion, quartered
3 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon parsley

Steps:

  • Keep potatoes covered with cold water until ready to grate in the food processor.
  • Fit the medium shredding blade into food processor and shred potatoes and onion.
  • Dry potatoes and onion between sheets of paper towel.
  • In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
  • Serve with applesauce. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 259.1, FatContent 2.7, SaturatedFatContent 0.9, CholesterolContent 93, SodiumContent 498.8, CarbohydrateContent 50.4, FiberContent 5.7, SugarContent 3, ProteinContent 9.1

TWICE-BAKED COLCANNON POTATOES RECIPE | KITCHN



Twice-Baked Colcannon Potatoes Recipe | Kitchn image

When it comes to St. Patrick's day classics, Ivy Manning's twice-baked colcannon potatoes even outshine corned beef.

Provided by Ivy Manning

Categories     Dinner    Side dish

Total Time 6600S

Prep Time 1200S

Cook Time 5400S

Yield 4

Number Of Ingredients 11

4 large russet potatoes (8 to 10 ounces each)
2 teaspoons olive oil
1 1/4 teaspoons kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 medium scallions
4 ounces sharp cheddar cheese, shredded (about 1 cup)
8 tablespoons (1 stick) unsalted butter, divided
1 cup milk
1 teaspoon dried mustard powder
1 bay leaf
Freshly ground black pepper

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
  • Prick 4 large russet potatoes all over with a fork. Rub the potatoes with 2 teaspoons olive oil and then season with 1 teaspoon kosher salt. Place directly on the oven rack (place a baking sheet on a lower rack if desired to catch any drippings). Bake, flipping halfway through, until cooked through and they squish easily when gently squeezed with an oven mitt, 50 to 60 minutes total. Meanwhile, prepare the filling ingredients.
  • Cut the core from 1/2 small savoy cabbage, then finely chop the leaves (3 cups). Thinly slice 4 medium scallions, keeping the white and light green parts separate from the dark green parts. Grate 4 ounces sharp cheddar cheese on the large holes of a box grater if needed (about 1 cup).
  • Cut 4 tablespoons of the unsalted butter into 4 pieces and place in the freezer. Place 2 tablespoons unsalted butter in a medium frying pan, and let the remaining 2 tablespoons unsalted butter sit at room temperature.
  • Melt the butter in the frying pan over medium heat. Add the cabbage, white and light green parts of the scallions, and 1/4 teaspoon of the kosher salt. Cook, stirring frequently, until the cabbage begins to brown and wilt, 5 to 6 minutes.
  • Add the dark green scallion parts, 1 cup milk, 1 teaspoon dried mustard powder, and 1 bay leaf. Bring to a simmer. Cover, reduce the heat to low, and cook until the cabbage is fall-apart tender, 20 to 25 minutes (the liquid may look curdled). Remove the pan from the heat and let sit covered to keep warm.
  • When the potatoes are ready, wear oven mitts to protect your hands or using tongs to hold them, cut off the top quarter of the potatoes with a serrated knife. Scrape out the potato flesh from the tops with a spoon into a medium bowl; set the tops aside. Scoop out the flesh from the bottom portion of the potatoes into the same bowl, leaving a 1/4-inch-thick shell around the bottom and sides. Place the potato shells and tops on the baking sheet skin-side down and put in the oven while finishing the filling.
  • Pass the potato flesh through a potato ricer or food mill into a large bowl. (Alternatively, mash very well with a potato masher.) Add the 2 tablespoons room temperature unsalted butter and stir to combine. Using a slotted spoon, transfer the cabbage and scallions to the bowl of potatoes and discard the bay leaf. Stir to combine, gradually stirring in enough milk from the saucepan until you have a silky-smooth mash (you may not need all of the milk).
  • Add the cheese and stir to combine. Taste and season with kosher salt and black pepper as needed. Remove the potato shells from the oven. Spoon the potato mixture into them, packing it in and mounding it high. (If you have extra filling, mound it into the potato skin tops.) Plunge 1 tablespoon of the frozen butter into the center of each stuffed potato, leaving the top of the butter exposed. Run the tines of a fork lengthwise through the tops of the potato filling to add rough edges.
  • Bake (switching the oven to convection, if available) until the edges are browned and the filling is hot, 20 to 30 minutes.

Nutrition Facts : SaturatedFatContent 21.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.3 g, SugarContent 6.3 g, ServingSize Serves 4, ProteinContent 15.0 g, FatContent 37.3 g, Calories 556 cal, SodiumContent 830.7 mg, FiberContent 5.4 g, CholesterolContent 0 mg

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