Best 10 Dads Potato Pancakes Recipes

POTATO PANCAKES

Steps:

• In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
• Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

DAD'S POTATO PANCAKES

Steps:

• Heat oil in a saute pan over medium-high heat.
• Put your mashed potatoes and flour into a bowl. Smash together until well blended. {I find that using the back of a spoon helps mash the flour into the potatoes really well.} You want to able to taste the flour in your potatoes and the mixture should become slightly dough like.
• Put a palm size amount of potatoes into your hand and roll into a ball. Then flatten the ball into a patty. Carefully place the potato patty into the hot oil.
• Repeat with remaining potatoes.
• Cook pancakes until golden brown, 3-5 minutes on each side.
• Remove pancakes to towels to drain. While pancakes are still hot, sprinkle with seasoned salt. Serve warm.

DAD'S BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

LOADED POTATO PANCAKES

Steps:

• Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
• In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
• Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

DAD'S POTATO PANCAKES

Steps:

• Grate together potatoes and onion (or just do it in the food prossessor) Add next 3 ingredients and mix well.
• Add flour to thicken and mix well.
• Cover bowl with a plate (not air tight) and let stand 30 min.
• Fry in little oil by tablespoons or a little bigger till lightly brown on one side,turn and fry again til golden.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

MOM'S AWESOME POTATO PANCAKES

Steps:

• Peel and grate potatoes and onion into a strainer sitting in a large bowl.
• Wait about ten minutes, allowing liquid to drip into bowl.
• Press out any additional liquid.
• Discard liquid and put grated potatoes and onion into the large bowl.
• Add remaining ingredients and mix gently until combined.
• Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
• Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
• You can usually fit about 4 at a time in the pan.
• When brown and crispy, turn over and brown other side.
• Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
• Serve immediately while they are still nice and crispy.

MOM'S POTATO PANCAKES

Steps:

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

POTATO PANCAKES

Steps:

• Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
• Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
• Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
• (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
• To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

OLD-FASHIONED POTATO PANCAKES

Steps:

• Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,