Best 10 Potato Pats Recipes

PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)

Steps:

• Gather the ingredients.
• Heat a large pot of salted water to boiling and add the potatoes.
• Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
• Drain the water from potatoes and let them cool.
• Slice the potatoes and arrange on top of the lettuce leaves.
• Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
• Serve and enjoy.

HOW TO MAKE POTATO PATTIES

Steps:

• Prepare the mashed potatoes. You can use leftover mashed potatoes from last night's dinner, or you can make some from scratch. If you are making them from scratch, do the following: Peel and cut 4 medium-sized potatoes. Fill a large pot with salted water, enough to cover the potatoes. Boil the potatoes until they are soft, about 15 to 20 minutes. Drain the water. Mash the potatoes with a fork or potato masher.
• Divide the mashed potatoes into eight ½-inch (1.27 centimeters) thick patties. Roll the potato mixture into eight balls, then gently flatten them with your palm. This will be enough to serve four people, with two patties each.
• Mix the flour, salt, and pepper in a shallow dish using a fork. The dish needs to be shallow enough to fit at least one potato patty.
• Dip the potato patties in the flour mixture. Make sure that you dip both sides of the potato patties into the flour mixture. This will help give them that nice, golden color once they are fried.
• Heat the oil in a large, nonstick skillet over medium-high heat. Gently tilt the skillet from side to side to coat the bottom evenly. To prevent the potato patties from getting too oily, heat only 1 to 2 tablespoons of oil. You can add more oil as you continue to cook the patties.
• Add the potato patties once the oil starts to smoke. Chances are, your skillet is large enough to fit one or two potato patties, which is fine. It is better to cook them a few at a time rather than cramming all of them into a single skillet.
• Lower the heat to medium-low, and cook the patties until they turn golden, about 15 to 20 minutes. Flip the patties using a spatula, and cook them for another 15 minutes.
• Serve the potato patties while they are still hot. If you'd like, you can season them with extra salt and pepper to your liking.

CRISPY POTATO PATTIES

Steps:

• Gather the ingredients.
• Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
• Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
• In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
• Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2 inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
• Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
• Remove the patties from the pan and drain briefly on paper towels.
• Serve the patties immediately with ketchup or salsa or any other sauce you'd like. Enjoy.

SOUTHWESTERN POTATO PATTIES

Steps:

• In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
• In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
• Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

PAT'S BBQ HOME-FRIED POTATOES

Steps:

• In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
• While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
• Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

POTATO-OAT CAKE

Steps:

• Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
• Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.

CREAMY SWEET POTATO OATMEAL

Steps:

• Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in honey, butter, and vanilla extract.

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

POTATO AND CHEESE PATTIES

Steps:

• In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
• Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
• Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.

POTATO PATS

Steps:

• Stir together potatoes, onion, flour, salt, baking powder and pepper in a medium bowl.
• Whisk together egg, cream, mustard and Worcestershire sauce in a small bowl.
• Stir into potato mixture.
• Heat oil in a large skillet over medium heat.
• Drop mixture into oil, forming 6 patties.
• Cook, covered, until browned on on side, about 10 minutes.
• Turn patties; cook on second side until tender and browned.