The cakes were decidedly not mushy, as I remembered latkes of old; they were crispy on the outside and supple on the inside, the potatoes just cooked. They held together beautifully and offered up an alluring aroma of caramelized onion and fragrant dill as they were grilled.

Here are the ingredients you’ll need to make a batch of these Two-Toned “Latkes” Potato Pancakes:

3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 Tbsp. (10 ml) extra virgin olive oil
3/4 cup (110 g) kamut flour or (100 g) whole spelt flour
2 tsp. (10 ml) baking powder
3/4 tsp. (7.5 ml) fine sea salt
1 Tbsp. (15 ml.) finely ground flax seeds
2 Tbsp. (30 ml) water
1 tsp. (5 ml) garlic powder
1 Tbsp. (15 ml) dried dill weed
1/2 tsp. (2. 5 ml) smoked paprika

Now just follow these simple steps:

1. Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander.

2. Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can. Place in a large bowl.

3. Grate the onion and add it to the potato mixture along with the remaining ingredients. Mix together very well, using your hands if necessary.

4. Heat a cast iron or other nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat).

5. Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden. Keep pancakes warm as you continue to cook them.

6. Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.

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Source: Ricki Heller

The post Two-Toned “Latkes” POTATO PANCAKES with a Special Topping appeared first on Top Morning Recommendations.

Calories: 315
Fat: 20.2 g
Saturated Fat: 8.2 g
Carbohydrates: 20.7 g
Sugar: 2.8 g
Fiber: 3.1 g
Protein: 13.9 g
Cholesterol: 167 mg
Calories from Fat 182
Sodium: 236mg

Here are the ingredients you’ll need to make 4 servings:

2 medium/large potatoes
1 medium yellow onion, diced
4 small eggs
3 or 4 cloves of garlic, chopped fine
4 oz. (100 g) cheese, grated
2 tbsp olive oil or 1 tbsp butter
Fresh chives, chopped
Salt and freshly ground black pepper

Continue on to the next page for the detailed preparation instructions and a “how to” video …

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These quickly earn a top score on the list of breakfast favorites, especially when there’s time to go all out and feast as a family. Just combine mashed potatoes with cheese and bacon, and then coat them with crushed crispy breadcrumbs or — for more flavor — crispy onion bits.

Here are the ingredients you’ll need to make a dozen of these delicious Crispy Onion Potato Pancakes:

1 lb Yukon gold potatoes scrubbed clean
1 tablespoon butter
2-3 tablespoons cream, half and half or milk
3 slices bacon cooked and chopped
1/2 cup shredded Sharp Cheddar cheese
1/4 cup all-purpose flour
1 egg
1 6 oz container crispy onion bits (e.g., French’s Crispy Onions)
vegetable oil for frying

Now just follow these easy preparation steps:

1. Cut the potatoes into 1-inch chunks. Place in a pot and cover with water.

2. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes.

3. Drain and return to the pot.

4. Add the butter and mash the potatoes with a potato masher.

5. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper.

6. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.

7. When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour.

8. Use a medium scoop and scoop the potatoes to a parchment-lined baking sheet.

9. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.

10. Lightly crush or chop the crispy onion bits and place in a shallow bowl.

11. Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.

12. Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.

13. Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.

14. Serve warm.

Note that you can always substitute any leftover mashed potatoes, that you may already have in the fridge, for the freshly made potatoes. In this case you may need to alter the amount of flour or eggs you use.

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Source: Deborah Harroun

The post Heavenly Crispy POTATO PANCAKES appeared first on Top Morning Recommendations.