Best Potato Apple Pancakes With Smoked Salmon And Horseradish Recipes

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SMOKED SALMON OMELET AND APPLE POTATO PANCAKES



Smoked Salmon Omelet and Apple Potato Pancakes image

Provided by Food Network

Time 25m

Yield 3 servings

Number Of Ingredients 17

Smoked salmon omelet:
3 eggs
1 teaspoon milk
Salt and pepper, to taste
2 tablespoons butter
3 ounces smoked salmon
2 tablespoons sour cream
2 tablespoons chives, minced
Apple potato pancakes:
4 medium sized potatoes
2 Granny Smith apples
1 red onion
1/4 cup flour
1 egg, beaten
Salt
Pepper
3 tablespoons oil

Steps:

  • Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
  • Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

POTATO PANCAKES WITH SMOKED SALMON



Potato Pancakes with Smoked Salmon image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 large potato pancakes

Number Of Ingredients 8

1 box instant potato pancake mix
1/4 cup chopped Italian parsley
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
1 cup sour cream
1/4 cup diced red onion
8 to 16 ounces smoked salmon, sliced thinly
1/4 cup chopped fresh dill

Steps:

  • Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

POTATO PANCAKES WITH SMOKED SALMON



Potato Pancakes With Smoked Salmon image

Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.

Provided by IHeartDogs

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 tablespoons sour cream
2 tablespoons fresh dill, minced
1 pinch salt
1 cup white onion, coarsely chopped
1 tablespoon butter
1 tablespoon brown sugar
2 medium white potatoes, peeled
1 egg
1 1/2 teaspoons fennel seeds, slightly crushed
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon flour
1/4 teaspoon baking powder
oil (for frying)
6 ounces smoked salmon, cut into thin strips

Steps:

  • Preheat oven to 250 degree F.
  • In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
  • Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
  • While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
  • Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
  • Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
  • Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
  • Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
  • Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
  • Serve hot.

Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2

POTATO-PARSNIP PANCAKES WITH SMOKED SALMON



Potato-Parsnip Pancakes with Smoked Salmon image

Categories     Dairy     Fish     Potato     Vegetable     Appetizer     Brunch     Fry     Salmon     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

6 tablespoons crème fraîche or sour cream
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh parsley
3/4 pound russet potatoes, peeled
1/2 pound parsnips, peeled
1/2 cup finely chopped onion
3 tablespoons chopped chives
1 large egg, beaten to blend
4 tablespoons olive oil
12 thin slices smoked salmon (about 6 ounces)

Steps:

  • Mix crème fraîche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.)
  • Preheat oven to 250°F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg.
  • Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
  • Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of crème fraîche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately.

POTATO PANCAKES I



Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

POTATO AND APPLE PANCAKES



Potato and Apple Pancakes image

I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.

Provided by BlueHyacinth

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 egg
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 apple
1 lb potato (about 3)
2 tablespoons oil

Steps:

  • Heat oven to 250°.
  • Beat together the egg, flour, salt and pepper.
  • Peel and chop the apple.
  • Peel the potatoes and grate them.
  • Stir the apple and potatoes into the egg mixture.
  • Heat 1 Tbsp of the oil in a large frying pan over medium heat.
  • Pour in about 1/2 cup of batter for each pancake and flatten.
  • Fry as many pancakes as you can at a time without crowding.
  • Cook them until golden, 3-4 minutes a side.
  • Keep the pancakes warm in the oven while cooking the remainder.
  • Add the remaining oil as needed.

Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2

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