Ina Garten Potato Pancake Recipe

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WebPlace on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes. Preparation Place the Yukon Gold potatoes in a large pot of boiling salted water and …

Rating: 3.7/5(356)
Category: Appetizers,Hors D'oeuvres,Side Dishes1. Place the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside.
2. Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Don't worry — they'll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper.
3. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives.
4. Reprinted from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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WebPeel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, …

1. Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
2. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Move to a plate lined with a paper towel while you finish cooking the pancakes. In the same pan, use the remaining butter to fry the eggs, cooking two at a time, until the yolk is a runny or jammy, as desired. Serve 3 – 4 potato pancakes on a plate with a fried egg on top. Sprinkle with salt and pepper serve hot.
3. Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

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WebTo make Garten's potato pancakes, combine cooked and mashed Yukon Gold potatoes with peeled and shredded baking potatoes (the two different types of …

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WebLow Carb Potato Pancakes Print Ingredients 2 cups cooked spaghetti squash 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1 egg 1/4 cup almond flour 1/2 cup shredded cheddar cheese 2 …

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WebRecipe Steps steps 6 25 min Step 1 Start by whipping the egg whites in a stand mixer until you have stiff peaks. Set the stiff egg whites aside for later use. Step 2 Wipe the stand …

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WebIna Garten is known for her legendary dinner parties, and these Pomegranate Gimlets are the perfect start to a meal. This fruity twist on the classic …

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WebRepeat with the rest of the potatoes and butter to make a second galette. Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche …

Author: Ina GartenSteps: 3Difficulty: Easy

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WebWrap a moist paper towel over each plate of Ina Garten Buttermilk Pancakes. Microwave your Ina Garten Buttermilk Pancakes for 30 seconds, then 20 …

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WebIngredients Deselect All 8 ounces (225 grams) freshly cooked potatoes 8 ounces (225 grams) peeled raw potatoes 8 ounces (225 grams/ generous 1 1/2 cups) white flour 1/4 …

Author: Darina AllenSteps: 4Difficulty: Intermediate

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WebThese low-carb pancakes are perfect served with butter and sugar-free maple flavored syrup. Check out this recipe 4. Egg Fast Pancakes Pancakes can even …

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WebPreheat greased griddle to 325°F or a greased large skillet over medium heat. In large mixing bowl, whisk together the almond flour, coconut flour, sweetener, …

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WebCook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add …

Author: Ina GartenSteps: 3Difficulty: Easy

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Web1 sweet potato, cooked until tender, peeled and pureed. Pecan butter, recipe follows. Maple syrup, for serving. Pecan Butter: 1/4 cup finely chopped pecans toasted and …

Author: Joseph's RestaurantSteps: 2Difficulty: Easy

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WebBeat the eggs and mix with the grated potatoes and other ingredients, except the oil. Heat about 1/2 inch of oil in a skillet over medium high heat until very hot. Drop potato

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WebInstructions. In a large bowl, combine the coconut flour, baking soda, and salt. Whisk in the cream, egg yolks, lemon extract, and ricotta. In another bowl, beat egg …

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