Best 7 Potato Parmesan Pancakes With Creamed Spinach Dip Recipes

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Welcome to the culinary adventure of creating delectable potato parmesan pancakes, accompanied by a rich and creamy spinach dip. This tantalizing dish combines the crispy texture of pancakes with the savory flavors of parmesan cheese and the earthy goodness of spinach. Whether you're hosting a brunch, preparing a savory snack, or simply seeking a hearty meal, this recipe will guide you through the steps of crafting these delightful pancakes and their perfect pairing, the creamed spinach dip. So, gather your ingredients, prepare your kitchen, and let's embark on a delightful cooking journey.

Here are our top 7 tried and tested recipes!

PARMESAN POTATO PANCAKE



Parmesan Potato Pancake image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Steps:

  • Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
  • Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
  • Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP



Potato-Parmesan Pancakes with Creamed Spinach Dip image

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Provided by Andrew Friedman

Categories     Egg     Garlic     Leafy Green     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Vegetarian     Parmesan     Kosher     Parsley     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 pancakes

Number Of Ingredients 11

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish
Creamed Spinach Dip

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
  • Serve pancakes hot with Creamed Spinach Dip.

PARMESAN BAKED POTATOES RECIPE - (4.4/5)



PARMESAN BAKED POTATOES Recipe - (4.4/5) image

Provided by á-18433

Number Of Ingredients 3

4-6 Washed Potatoes
3/4 Cup Parmesan Grated Cheese
1/2 Cup Olive Oil

Steps:

  • Wash and cut the potatoes in half lengthwise. Dip the cut side in the olive oil then the parmesan cheese. Place cut side down on a baking sheet and bake @ 350* for 25-35 minutes or until golden brown and tender. Serve with sour cream.

POTATO-PARMESAN PANCAKES



Potato-Parmesan Pancakes image

This simple variation of a traditional dish is great as a side dish or on its own.

Yield about 24 pancakes

Number Of Ingredients 9

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
  • Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist.
  • Serve with sour cream or apple sauce for dipping.
  • Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.
  • Serving size: 1 serving
  • Calories: 88
  • Fat: 8g (77.8% calories from fat)
  • Cholesterol: 25mg
  • Sodium: 68mg
  • Total Carbohydrate: 3g
  • Dietary Fiber: trace
  • Protein: 2g

SPINACH POTATO PANCAKES



Spinach Potato Pancakes image

"Like dressed-up potato pancakes, this version has a medley of vegetables that makes them extra tasty and nutritious," says Mildred Sherrer of Bay City, Texas.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 to 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground nutmeg
1 egg, beaten
Applesauce, optional

Steps:

  • In a bowl, combine the first eight ingredients. Stir in egg; mix well. drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten to form patties. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Serve with applesauce if desired.

Nutrition Facts :

CREAMY BAKED PARMESAN POTATOES



Creamy Baked Parmesan Potatoes image

Make and share this Creamy Baked Parmesan Potatoes recipe from Food.com.

Provided by Marie

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups unpeeled sliced baking potatoes
1 cup onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon finely minced garlic
1 1/4 cups heavy cream
3/4 cup grated parmesan cheese
1 teaspoon finely chopped parsley

Steps:

  • Lightly grease a 2 quart baking dish.
  • Arrange potatoes in bottom of baking dish, then top with onions.
  • Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
  • Pour cream over and sprinkle with parmesan cheese.
  • Cover and bake at 350° for 45 minutes to an hour or until tender.
  • Garnish with parsley before serving.

Nutrition Facts : Calories 457.8, Fat 33, SaturatedFat 20.4, Cholesterol 118.4, Sodium 611.9, Carbohydrate 30.9, Fiber 2.8, Sugar 3, Protein 11.4

POTATO PANCAKES II



Potato Pancakes II image

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Provided by Deanne

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 5

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
¼ cup shredded Cheddar cheese
1 tablespoon butter

Steps:

  • In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g

Tips:

  • To make the pancakes evenly crispy, ensure the oil is hot enough before adding the pancake batter.
  • Shred the potatoes finely for a smoother texture. Alternatively, you can use a food processor to achieve the desired consistency.
  • For a cheesy and golden crust, top the pancakes with extra Parmesan cheese before flipping.
  • To prevent the pancakes from becoming soggy, drain the potatoes thoroughly to remove excess moisture.
  • For a creamy and flavorful spinach dip, use a combination of fresh and frozen spinach. Thaw the frozen spinach before adding it to the mixture.
  • To achieve a smooth and lump-free dip, blend the spinach mixture until it reaches your desired consistency.
  • For a richer flavor, use a combination of cream cheese and sour cream in the spinach dip.
  • If you want a thicker dip, gradually add more cornstarch until the desired consistency is reached.
  • Serve the potato parmesan pancakes and creamed spinach dip while they are hot for the best results.

Conclusion:

These delicious potato parmesan pancakes with creamed spinach dip are a perfect combination of flavors and textures. The crispy pancakes made with shredded potatoes, parmesan cheese, and herbs are a delightful base for the creamy and flavorful spinach dip. Whether you serve them as an appetizer or a main course, this dish is sure to impress your guests. Try these recipes today and enjoy a delightful culinary experience!

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