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Something different to do with potatoes...
Posted by SweetViolet • 7/26/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: breakfast, cooking, dinner, food, potato, potato pancakes, potatoes, recipes
If you've been wanting a new...but not too difficult...way to serve potatoes, here's something to try: Potato Pancakes!
These are actually a versatile dish, better than hashbrowns, and suitable for both dinner and a breakfast side dish.
If you have a food processor, the potatoes can be grated in minutes (and you can leave the skins on for extra nutrition if you want). They fry up in just a minute, and they can be served with a dollop of sour cream or creme fraiche or even a sprinkling of grated cheddar.
I like them at breakfast with a fried egg on top, accompanied by sausage links.
You can make them in advance and microwave them ready, they keep (cooked) in the fridge for several days. Give them a try...they are such a delicious change from your regular potato offerings!
svcooks.blogspot.com/2009/07/potato-pancakes.html
How do YOU like your potatoes?
User Comments
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Roasted.
Get a quantity of King Edward Potatoes. Peel and chop into medium sized chunks.
Boil them until the surface of the potatoes begins to blister. Drain in a colander.
Chop fresh rosemary and at least 3 cloves of garlic. These should be finely chopped and kept separate.
Get a large shallow pan. Pour sunflower and / or vegetable oil in the bottom. Heat on top of the stove. Throw in the chopped garlic and wait for the garlic to sizzle.
Add the potatoes. Stir. Add a bit more oil, just so that the potatoes get a bit of a coating.
Add the rosemary. Stir until evenly distributed.
Put in an oven heated to 210 degrees Celsius. Check every 20 minutes, turn over, cook until crispy and golden brown. Drain the potatoes on a paper-towel covered plate before serving.-
Sounds good...but a LOT more work than Potato Pancakes!
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I second roasted. That is the best way to make potatoes. -
My favourite is garlic mashed. But I get tired of boiled/roasted/baked/mashed and that's when dishes like potato pancakes or country fried potatoes hit the mark.
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Fresh out of the ground and boiled, and served with a little nugget of butter and some pickled herring. Yum!-
My Gramma Violet grew her own potatoes and they, like beets and corn, really are best just minutes from the garden. I also love fresh potatoes with a bit of butter on them, but potato pancakes are a delicious change.
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If a person puts a potato in their swimsuit, it causes a lot of attention.
Most prefer to put it in the front of the swimsuit, but putting it in the back causes much more attention.-
Ha ha ha. -
Well, it said, Something different to do with potatoes...
Boiled, fried, in pancakes, none of it is different.
lol -
That was actually hilarious.
It took a few moments to settle in - and take root... But when it did. I about... laughed so hard that I started coughing - and well shoot - dr. pepper spewed everywhere...
Sigh... My imagination is VERY Vivid...
I could even see the Speedo string - and the goggles on the kid...
Something out of The Sandlot...
LMAO! -
I think I'll try that today. It's a lazy Sunday and I'm feeling a little attention-starved.
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@Wager, glad I was able to spread some humor for you today.
@NP, hope it goes well. They say bad publicity is as good as good publicity.
LMAO, too.
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Potato pancakes with sour cream and/or red applesauce was a staple in my childhood home. There's a vendor around town who sells them at the Saturday farmer's market and every outdoor public event.
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I turn my potatoes into little mini voodoo dolls. I love sticking forks in their "eyes".-
Miss Suzie, Evil Princess. It's nice to have you back.
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Aww...thanks.
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Watch out NP, she sleep forks people!!!
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- I &hearts potato pancakes. They are a favorite on both sides of my family and we all agree that Yukon Gold are the potatoes we prefer. Our second choice is a small yellow potato from Denmark (name unknown) that we have kept seed potatoes from since my great grandmother's days onward.
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I just checked it out. Looks and sounds tasty. Me, I don't use milk so will either substitute or leave it out. Thanks. -
Loves me some potato pancakes. In a few days, I intend to try my hand at plantain pancakes. Fancy. -
@sweetviolet
- There's a fascinating latke video on youtube. Beloved tried it and we loved it. We liked the first sauce but weren't keen on the second one.
A former ESL teacher from Chuncheon, South Korea, introduces her version of kamja jeon (감자전) also called latkes. She also creates two unique Korean style sauces to accompany this centuries-old Hanukkah favorite. She also provides a brief Hebrew history lesson.
Korean latkes (potato pancakes, 감자전)
www.youtube.com/watch?v=sxquscg6Wcw&feature=related-
Interesting. Wish I could do videos!
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Dang! I forgot that you couldn't.
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I just read your post. Thanks for posting a family favorite!-
What do you use for a topping? My grandfather liked clabbered milk, but I like butter.
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We offer applesauce, sour cream and the Koren sauce (see: below). Sour cream is the most popular.
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sorry wrong spot
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- Korean Potato Pancakes (6 servings)
Ingredients
* 1 pound shredded potatoes
* 1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage)
* 1 large egg
* 1 tablespoon all-purpose flour
* 1 tablespoon finely chopped green onion
* Vegetable oil, as required
Sauce
* 1/2 cup finely chopped green onions
* 2 tablespoons soy sauce
* 2 tablespoons toasted sesame seeds
* 1 tablespoon sesame oil
* 1 tablespoon sugar
* 1 or 2 teaspoons finely chopped fresh garlic
* 1 teaspoon finely chopped fresh ginger
Sauce Instructions
In bowl, stir together all sauce ingredients; set aside.
Pancake Instructions
* Squeeze out excess water from potatoes and place them in a large bowl.
* Add kimchi, egg, flour and onions; mix well.
* In non-stick skillet, over medium heat, heat oil.
* Measure 1/4 cup potato mixture; press firmly into a ball.
* Flatten in your hand to form 1/2-inch pancakes and place in pan.
* Cook until golden brown and crisp, about 4 minutes per side.
* Repeat with remaining potato mixture.
Serve
* To serve, spoon 1 teaspoon sauce over each pancake, or provide the sauce in a sidedish.-
I wonder if it would be OK with just plain sauerkraut? I really dislike kimchi...but I LOVE sauerkraut!
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Why not give it a try?
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TT I love that you posted this recipe.
My grandmother would make this for me when I was growing up and it was one of my favorites. She would use potato flour though instead of shredded potato. You end up with a very light pancake. The kimchi actually gives it a spicy, vinegar chili flavor and also makes it quite garlicky. I happen to love cooking with kimchi as it mellows out the intensity and gives dishes a nice spicy kick.
Also, most Westerners don't realize that kimchi is supposed to be eaten with other foods, as a condiment. You don't eat it all on its own. The flavor is way too intense. Kimchi as a part of a multi-course Korean meal is really fantastic.
Sauerkraut is very similar, except sweet and vinegary. I have had German potato pancakes with sauerkraut, so I imagine that it would work just fine. -
@stillthinking
- Thanks for wading in. Do you know of any other Korean sauces that could also be used?
P.S. I've really got to get to work on my recipe blog. As soon as I complete my contract work I'll be bringing it out of "private" mode. -
Mmmm, I love Korean food. I am NOT the biggest expert on Korean cooking though. I keep my cooking very simple with simple ingredients.
Basic Korean ingredients for making virtually any Korean side dish recipe are salt, toasted sesame seeds, sesame oil, sugar, soy sauce, garlic, Korean hot bean paste, chili powder and Korean miso. Practically everything in Korean cooking has some variation or combination of these ingredients.
One of my favorites is the Korean version of spinach gomae:
1 pound spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp sesame salt*
2 cloves finely chopped garlic
2 tsp sugar
Blanche the spinach, but don't overcook. Rinse in cold water to stop cooking and squeeze drain to remove water. It should be very bright green in color. Mix all other ingredients together to create marinade. Add to spinach and mix thoroughly.
You can use this same recipe with other vegetables. I have had it fresh seaweed. It's so good and so simple. -
Thanks so much for posting that recipe. It's making my mouth water.
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@SweetViolet @Timethief
Looks like a yummy recipe. Anyway, just dropping by. I miss you both
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So come back, already!
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Hey, Dune it's good to see your avatar at BC. )
I'll catch up with you elsewhere.
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@sweetviolet
- I just remembered something. potatochef has a cool blog you ought to check out.
Potato Patch Recipes
Potato Patch Recipes contains the most complete listing of potato recipes on the internet. This is your go to place for the best potato recipes in the world.
www.blogcatalog.com/user/potatochef
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oops! wrong spot - see above ^
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I also really enjoy making Korean Spicy Miso stew with potatoes. I get two, large baking potatoes and cube them. I boil them with spicy green chilis, Korean Miso paste, Korean Chili paste, chopped garlic, and onions. Most Korean restaurants serve this stew as a complimentary side dish when you order rice dishes or Kalbi (Korean Prime Rib BBQ).
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