|James McNair's Potato|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
31 - 40 of 472 for potato pancakes
Blend the egg with the potatoes, then add the onion, salt and parsley. Drop by spoon into a frying pan containing sizzling hot fat. Brown each ...
Put above contents ... of the greatest potato pancakes the world has ... 375 degrees. Makes 9 (4") pancakes, any more would be dangerous to your health.
Grate potatoes in food processor. Drain in colander with absorbent paper. Insert steel blade into processor, return potatoes to bowl, add remaining ...
Grate potatoes and onion; be sure you do this in a bowl so you don't lose any of the juices. Add flour, eggs and baking powder. Fry in hot frying pan ...
Peel potatoes and ... pan to loosen pancakes. Turn and ... sides. Serve with bacon and applesauce. Serves 3 to 4 people. (Use large size iron frying pan.)
Place grated zucchini ... flatten. Cook until golden brown. Keep warm while you fry remaining pancakes. Serve immediately, passing sour cream on the side.
In blender, combine ... 1/4 cup batter for each pancake. Cook until browned, turning once. Serve with applesauce or sour cream. Makes about 12 pancakes.
Mix the potatoes, ... skillet. Drop the potato mixture into it ... Fry until browned on both sides. Drain well. Serve with sour cream and/or applesauce.
Place egg, salt, ... one tablespoon of mixture per cake. Cook gently until golden brown; turn and brown other side. Yield 4 servings or 8 to 10 pancakes.
Grate potatoes or cut into small pieces and place in blender with 1 cup water. Blend until grated, drain water out completely. Combine drained and ...
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