Ingredients with Measurements:
- 3 large potatoes, peeled and grated
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, shredded cheddar cheese, all-purpose flour, beaten egg, chopped green onions, salt, and black pepper. Mix well.
2. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
3. Scoop 1/4 cup of the potato mixture and drop it onto the skillet. Flatten the mixture with a spatula to form a pancake.
4. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Repeat the process with the remaining potato mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 440mg
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 1g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped bacon or ham to the potato mixture for a meatier version.
- You can add chopped herbs such as parsley or dill for a fresher flavor.
- You can add spices such as paprika or cumin for a spicier version.
Tips and tricks:
- Make sure to squeeze out as much liquid as possible from the grated potatoes to prevent the pancakes from being too soggy.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking to keep them crispy.
Storage instructions:
- You can store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pancakes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a dollop of sour cream and chopped chives on top.
- Garnish the pancakes with chopped tomatoes and avocado for a colorful presentation.
Garnishes:
- Sour cream
- Chopped chives
- Chopped tomatoes
- Avocado
Pairings:
- These pancakes go well with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the pancakes are too soggy, make sure to squeeze out as much liquid as possible from the grated potatoes.
- If the pancakes are not crispy enough, increase the heat and cook them for a longer time.
Food safety advice:
- Make sure to cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Potato pancakes are a traditional dish in many cultures, including Jewish, German, and Polish cuisine.
Flavor profiles:
- These pancakes are savory and cheesy with a crispy texture.
Serving suggestions:
- Serve these pancakes as a side dish or a main course with a salad or roasted vegetables.
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