Potato pancakes for breakfast

[yiostheoy]

It's all good but the milk...

I have never seen milk used. Straight flour is the only way I have seen them made, or made them myself, although I do prefer the sour cream or plain instead of ketchup

He was drinking the milk..I have never used anything but flour also..

Matzoh meal works too-----another approach is to DRAIN the grated potato.
with a fine mesh sieve-------dump the grated potato in the sieve---set over a bowl and leave it to drain at least an hour in the fridge------then dump the beaten egg
and matzoh meal or flour and grated onion----in. Let the mixture sit 30 minutes----
then to thence to the frying pan. ---------eat with sour cream and apple sauce OR
with SAURBRATEN Then light up the Menorah. When you drain the grated
potato-----you will end up with a solid residue at the bottom of the bowl----that is
POTATO STARCH------shove it back into the grated potato mixture or use it to
stiffen you shirts (I have never used it as laundry starch----but have heard that
it is the way to go)

Much of the flavoring from the onion is in the liquid though, so that's why I don't drain the mix. I just add pancake mix flour.

 

[yiostheoy]

Potato Latkes

....they are called Hash Browns..except your adding an egg

Hash browns use a larger more coarse grating side of the cheese grater than potato pancakes do.

For potato pancakes you use the very fine grater not the one with the bigger holes as for hash browns.

Sometimes I will make has browns too, together with diced unions not finely grated onions. But then no egg. And those taste completely different.

 

[iamwhatiseem]

Potato Latkes

....they are called Hash Browns..except your adding an egg

Hash browns use a larger more coarse grating side of the cheese grater than potato pancakes do.

For potato pancakes you use the very fine grater not the one with the bigger holes as for hash browns.

Sometimes I will make has browns too, together with diced unions not finely grated onions. But then no egg. And those taste completely different.

Oh I know...I am just needling him.
I actually usually use leftover mashed potatoes in the mix

 

[Iceweasel]

I think I will mash my taters next time the way I like them, unpeeled, a little salt, butter and a little half n half, water as needed. And maybe add a egg, fry it up in a lightly oiled skillet and see how that goes. My stomach doesn't care what they're called.

 

[irosie91]

It's all good but the milk...

I have never seen milk used. Straight flour is the only way I have seen them made, or made them myself, although I do prefer the sour cream or plain instead of ketchup

He was drinking the milk..I have never used anything but flour also..

Matzoh meal works too-----another approach is to DRAIN the grated potato.
with a fine mesh sieve-------dump the grated potato in the sieve---set over a bowl and leave it to drain at least an hour in the fridge------then dump the beaten egg
and matzoh meal or flour and grated onion----in. Let the mixture sit 30 minutes----
then to thence to the frying pan. ---------eat with sour cream and apple sauce OR
with SAURBRATEN Then light up the Menorah. When you drain the grated
potato-----you will end up with a solid residue at the bottom of the bowl----that is
POTATO STARCH------shove it back into the grated potato mixture or use it to
stiffen you shirts (I have never used it as laundry starch----but have heard that
it is the way to go)

Much of the flavoring from the onion is in the liquid though, so that's why I don't drain the mix. I just add pancake mix flour.

right----just drain the grated potato. What I do is put the egg and the onion----sorta cut up on pieces in the blender and pulse-------AND THEN add that to the
drained grated potato

 

[yiostheoy]

It's all good but the milk...

I have never seen milk used. Straight flour is the only way I have seen them made, or made them myself, although I do prefer the sour cream or plain instead of ketchup

He was drinking the milk..I have never used anything but flour also..

Matzoh meal works too-----another approach is to DRAIN the grated potato.
with a fine mesh sieve-------dump the grated potato in the sieve---set over a bowl and leave it to drain at least an hour in the fridge------then dump the beaten egg
and matzoh meal or flour and grated onion----in. Let the mixture sit 30 minutes----
then to thence to the frying pan. ---------eat with sour cream and apple sauce OR
with SAURBRATEN Then light up the Menorah. When you drain the grated
potato-----you will end up with a solid residue at the bottom of the bowl----that is
POTATO STARCH------shove it back into the grated potato mixture or use it to
stiffen you shirts (I have never used it as laundry starch----but have heard that
it is the way to go)

Much of the flavoring from the onion is in the liquid though, so that's why I don't drain the mix. I just add pancake mix flour.

right----just drain the grated potato. What I do is put the egg and the onion----sorta cut up on pieces in the blender and pulse-------AND THEN add that to the
drained grated potato

I use a cheese grater not a fancy newfangled electric appliance.

So by grating the onion first the potato then works out the fine pulp of the onion from the grater.

 

[yiostheoy]

Time to have the 2 leftover cold potato pancakes now.

I usually have these straight not drenched in catsup.

 

[HaShev]

This is one time
a box potato> fresh from scratch

 

[irosie91]

This is one time
a box potato> fresh from scratch

View attachment 107481

I am appalled

 

[Disir]

Variety for breakfast is the key to enjoyment at that early hour of the day. You are more productive and energetic in the morning if you have had something to eat first.

Potato pancakes are one of my favorite breakfast foods, although Europeans eat this as a side dish for lunch and dinner as well.

To make them I start with a medium sized potato about the size of your fist. Red or yellow or white potatoes work best since you can eat the peelings with it and that is where the nutrients are based. The inner potato is pure starch.

I also choose a small onion smaller than the size of your fist.

Then with a cheese grater I will first grate the onion onto a plate, followed by the potato.

When all is grated I will spoon off the grater to make sure I get all the potato and onion off it. This I will then transfer to a bowl that already contains a beaten egg.

All this I will beat together with a fork, sprinkling one day's supply of salt (about 1/8th teaspoon per person) and a lite dusting of ground black pepper.

Then add several tablespoons of flour or pancake mix, until the mixture is not watery. A thick batter like waffle batter works best.

Once the batter is thick enough, I will spoon it into hot smoking oil in a frying pan and cook it like an ordinary pancake, turning it when it is golden brown on one side, and then turning it over and over until it is cooked in the middle.

This makes delicious breakfast pancakes that taste good with catsup and/or mustard over them.

You get protein (the egg), carbs (the potato), nutrients (the potato skins), vegies (the onion), and fruit (the catsup), and some lipid (the oil) from this compact delicious meal. Together with a glass of milk you get all the food groups.

And that's what I am having right now as today begins anew.

I was with you until you hit the catsup.

 

[HaShev]

Yeah this is not french fries.
Usually it's just salt, but a tablespoon of
sour cream or also a little salmon roe (taste like lox) works well.

 

[yiostheoy]

Variety for breakfast is the key to enjoyment at that early hour of the day. You are more productive and energetic in the morning if you have had something to eat first.

Potato pancakes are one of my favorite breakfast foods, although Europeans eat this as a side dish for lunch and dinner as well.

To make them I start with a medium sized potato about the size of your fist. Red or yellow or white potatoes work best since you can eat the peelings with it and that is where the nutrients are based. The inner potato is pure starch.

I also choose a small onion smaller than the size of your fist.

Then with a cheese grater I will first grate the onion onto a plate, followed by the potato.

When all is grated I will spoon off the grater to make sure I get all the potato and onion off it. This I will then transfer to a bowl that already contains a beaten egg.

All this I will beat together with a fork, sprinkling one day's supply of salt (about 1/8th teaspoon per person) and a lite dusting of ground black pepper.

Then add several tablespoons of flour or pancake mix, until the mixture is not watery. A thick batter like waffle batter works best.

Once the batter is thick enough, I will spoon it into hot smoking oil in a frying pan and cook it like an ordinary pancake, turning it when it is golden brown on one side, and then turning it over and over until it is cooked in the middle.

This makes delicious breakfast pancakes that taste good with catsup and/or mustard over them.

You get protein (the egg), carbs (the potato), nutrients (the potato skins), vegies (the onion), and fruit (the catsup), and some lipid (the oil) from this compact delicious meal. Together with a glass of milk you get all the food groups.

And that's what I am having right now as today begins anew.

I was with you until you hit the catsup.

Catsup tastes great on anything made out of a potato -- especially the fried recipes.

 

[koshergrl]

Potato pancakes are latkes.

Peeled, grated potato. You can rinse and pat.dry. I don't.

Salt, pepper. Add an egg for every two or three spuds.

Heat oil prettybhot, drop by spoonfuls into the oil. Brown, remove to paper towels.

Serve with homemade applesauce, sour cream and chopped green onion.

divoon.

 

[Virginia Mom]

I love potatoes almost any way they are cooked. My brother and I as kids put catsup on potato pancakes. No matter how many times I have made them, they are never as good as the ones my mom made.