potato pancake

This impressive potato galette features crisp, potato chip-like edges and a rich and cheesy center. 

Duck Fat Potato Galette With Comté Cheese

cheddar cheese

chives

potatoes

duck fat, schmaltz, or bacon fat

salt

black pepper

Flaky salt (optional)

Duck Fat Potato Galette with Comté Cheese

Arrange 2 racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 baking sheets with parchment paper. Place a round plate that’s about 10-inches wide on the center of one of the sheets of parchment and trace with a dark pen or Sharpie. Flip the paper over (you should still be able to see the circle). Repeat with the other sheet of parchment. These circles will help in assembling a round galette.

Grate 3 ounces Comté cheese (about 1 loosely packed cup). Finely chop until you have 2 tablespoons fresh chives. 

Peel 1 1/2 pounds Yukon Gold potatoes. Thinly slice the potatoes with a sharp knife or mandoline into 1/8-inch thick rounds. Place the slices in a large bowl.

If solid, melt 1/4 cup duck fat. Add the duck fat, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper to the potatoes and toss until evenly coated.

Divide the potatoes into 4 portions. Assemble the galettes one at a time: Working from the outside to the center, arrange 1 portion of the potatoes in an even layer inside one of the marked rounds on the parchment, overlapping the slices as needed. Sprinkle with 1/4 cup loosely packed cheese. Arrange a second portion of the potatoes over the cheese in the same way, then sprinkle with another 1/4 cup loosely packed cheese. Repeat assembling the second galette.

Bake for 15 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until the potatoes are tender and the edges are deep golden brown and crisp, about 10 minutes more. Sprinkle with the chives and flaky salt if desired before cutting into wedges and serving.

Hungarian Pancake

pork butt

paprika

mushrooms, sliced

carrots, sliced

onion, chopped

green pepper, chopped

Hungarian pepper, chopped

jalapeno pepper, chopped

Salt and black pepper

onions

eggs

potatoes,

Salt and pepper

Vegetable oil,

Sour cream,

For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes. 

For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes. 

Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy. 

Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream. 

This turned out great.  Polish Village Cafe is our go to restaurant when we want authentic Polish food at a phenomenal price.  I was very excited when I found this recipe and it turned out perfect.  You can see what adaptations I made to it at http://adayinthelifeonthefarm.blogspot.com/2015/11/catching-up-on-blogs-instead-of.html

OMG!  OMG!  This was utterly scrumpshus even without the goulash.  I added a smidge more grated onion and served it with homemade applesauce.  IT was roll your eyes back into your head absolutely delicious.

Pretty darn good!  I cut the pork into 1" cubes.  Next time I would do 1/2" cubes.  Subsitutued Hungarian pepper for one more jalepeno.  Didn't produce a whole lot of gravy.  Enough for two servings.  We made an heirloom tomato salad with a vinegerette.  Which we found really helped to cut the richness of the dish.  Easy meal to prepare.  Used a food processor to grind the potatoes and onions.  Thanks for the recipe!

Guy was spot on with this one. My family and I went to the Polish Village this past Saturday, and I ordered the Hungarian pancake. It was awesome! The pork had a nice spicy kick and was very tender. This was my second visit to the Polish Village since seeing the DDD show, it is now one of my favorite Detroit dining experiences.  Thanks Guy! Detroit ROCKS

not only did we love this at the restaurant ..... I made this last night for dinner and it was "OFF THE HOOK"!! Keep them coming Guy, your the best.

Potato Pancakes

flour

Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

I might try add another egg next time as they’re quite soft, but otherwise a great way to use leftover perogies filling!!

Quick but they either burned or weren’t done

Super quick and easy especially if you already have leftover mashed potatoes.

I've been looking for an easy recipe to use leftover mashed potatoes. This recipe does just that. It's easy to make and it is easy to adjust the amounts of ingredients depending on the amount of mashed potatoes on hand. The recipe does not call for salt and pepper as I assumed that the author believed that you might have already added salt and pepper to the mashed potatoes. You can add as much as you need. I like the mention of a waffle maker mentioned among the recipes. I might try that next.

Awesome haven't had so much fun with a waffle maker since I burned the macaroni pan

These pancakes did not stay together and needed salt and pepper... good taste (with salt and pepper), but were hardly "pancakes."

These are an excellent way to use up mashed potatoes. A couple of notes, gleaned from other reviewers: 1. I added seasoned salt, salt, pepper, and garlic powder. 2. I only had 2 c. potatoes; I lightly beat an egg and discarded half and also cut the flour in half. I still used 1/2 c onions. 3. Using an ice cream scoop is a great idea. Flip and flatten AFTER the first side is cooked. You can easily see the underside brown. Don't crowd them, and use at least 1/8" of medium hot oil in the bottom of your fry pan. They are a bit fragile to turn over; we kept the first batch warm in a 200 degree oven while the second batch cooked. They were great with sour cream!

Put it in the waffle maker and it was great.

Awesome! I was making this for myself with leftovers.  But family found out (which was ok because it made so much) they devoured them.  Kids said I should make this all 3 meals a day.  I think the key is to mix well (I used a hand mixer).  I also used a cookie scoop (mini ice cream scoop) to keep them a manageable size.

Potato Latkes

vegetable oil

egg, lightly beaten

russet potatoes,

scallions, sliced

Salt

Pepper

Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

Extremely easy and delicious. I did add a bit of onion powder and a side of sour cream, yum!!

So easy to make and so delicious. I added a little grated onion for extra flavor however.

They were wonderful for my picky family. They were a little greasy. Next time I will not use as much oil.

I was looking for a good pancake recipe. This one is much closer than the hash brown patties that I have seen so far.  They had an excellent taste and the eggs held them together well.

This is crazy! This is just how my Mother made them when I was a kid. My 14 year old son loves these. VERY easy to make. Try using a food processor to shred the potato.

These gluten free sweet potato latkes are delicious little savory potato pancakes with a hint of caramelized sweetness, a crispy outer layer and tender inner layer.

Gluten Free Sweet Potato Latkes (Potato Pancakes)

sweet potato

onion

pastured eggs

coconut flour

tsp salt and pepper

tbsp avocado oil or coconut oil

Shred the sweet potato and thinly slice the onion. You can peel the skin of the sweet potato prior to shredding or leave the skin on. I like to use the shredder attachment on a food processor to make it easier for shredding the sweet potato. You can also use a regular box grater for cheese.

Place the sweet potato and onion on a clean kitchen towel and squeeze out the moisture. Set aside still on the towel.

In a large bowl whisk eggs, coconut flour, salt and pepper together.

After the shredded potato and onion has sat for a few minutes try to squeeze out a little more moisture.

Add the sweet potato and onion to the egg mixture and mix well.

Heat the oil in a skillet on medium-high. If you use a larger skillet you may need to add more oil because the pancakes have to fry in a good layer of oil. Make sure the oil is allowed to heat up for a few minutes (about 5) on medium to medium-high. It should be hot, but not smoking. If it starts smoking a lot, turn the heat down.

Once oil is hot add small spoonfuls of the mixture to the skillet. Cook for a few minutes on one side until golden brown, then flip and cook the other side. You may need to continue to add more oil to the pan if the oil gets used up. You&#39;ll want a good layer of oil in the pan for nice crispy edges. If you add more oil, give it a few minutes to heat up before adding in the latkes to cook.

Place on a paper towel after frying to catch excess oil. Serve with sour cream and applesauce.

Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat)

chicken

beef

yellow onion,

potato,

all-purpose flour

Mix the chicken, beef, onions, 1/4 teaspoon salt and pepper. Form 3 thin patties about 4 1/2 inches in diameter. 

Add the potatoes and remaining 1-ounce onions to a grinder and grind everything until the batter is smooth. Pour the batter in a bowl and add the flour, the remaining 1/2 teaspoon salt and the egg. Mix everything thoroughly. Form the batter into round thin pancakes. 

Heat the oil in a pan. Place a potato pancake in the pan, topped with a meat patty and covered by more potato batter, covering all the meat. Fry the pancake on one side, about 1 minute. Flip it to the other side with a spatula, holding the top of the not-fried side with the fork. Make the fire smaller and cover the pan. Fry for 5 to 7 minutes, turning the pancakes over from time to time.

Very lovely potato pancake, I kept in mind the proportions when making it like 4 potatoes, an egg and a heaping tablespoon of flour to make the potato paste and definitely the meat needs spices! I added coumin salt and pepper besides the onions but required more... So finally we put cheese on top and it was perfect

This recipe turned out great.  It was very easy. My family loved it. 

I just made these tonight for dinner and it was so good! There is an issue with the recipe though...the mixture as listed ends up too thick to pour like a pancake batter...like WAY too thick! I added a little milk, cream and an extra egg (white only to try and make it thinner...turned out AMAZING!

Wow, this was actually pretty good.  Sure, we might have our Eastern European neighborhoods, but Byelorussian is quite a rare cuisine to find around the Cleveland area, since almost everything is Polish, Ukrainian, or Slovak, in terms of Eastern European restaurants.  This was great to have.  

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.

Deruny (Ukrainian Potato Pancakes)

2.5 lbs. russet potatoes (1.75)

eggs (0.39)

all-purpose flour (0.02)

salt (0.05)

tsp black pepper (0.02)

cooking oil (for frying) (0.16)

Peel the potatoes and onion, then rinse with cold water.

In a large bowl, grate potatoes and onion on the star-shaped side of a grater, taking turns and mixing the grated mixture. This will prevent potatoes from browning.

Add eggs, flour, salt, and pepper and mix well. The batter will be on a liquid side. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.

Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter.

Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Take a deli classic to new heights with this holiday remake. Hot peppery and smoky pastrami meets crispy and onion-y latke. HEAVEN!

Top 8 potato pancake recipes from across the web

The most viewed potato pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 8 potato pancake recipes from across the web

The most viewed potato pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck Fat Potato Galette With Comté ...

Hungarian Pancake

Potato Pancakes

Potato Latkes

Gluten Free Sweet Potato Latkes (Po...

Byelorussian Kolduny (Potato Pancak...

Deruny (Ukrainian Potato Pancakes)

Reuben-esque Potato Pancake Sliders...

The most viewed potato pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine