Pancakes: REQ: Potatoe Pancakes

Subject: REQ: Potatoe Pancakes
Newsgroups: rec.food.cooking
From: Brian Clancy (brian217 at swbell.net)
Date: Thu, 11 Mar 1999 00:35:38 -0800
--------
Does anyone have a recipe for potatoe pancakes that uses leftover mashed potatoes?

Thanks!
From: garvink at webtv.net (Garvin Keith)
Date: Wed, 10 Mar 1999 23:46:16 -0800 (PST)
--------
1st remove e from potato,
mix with one egg, and fry, with butter
season to taste. enjoy
From: aem (aemretd at worldnet.att.net.invalid)
Date: 11 Mar 1999 08:34:29 GMT
--------
Brian, it depends on the consistency of the poetaetoes. If they were plain and not overly whipped, all you really do is form them into cakes, season with some extra salt and pepper, and fry in butter. (Actually, we often use bacone greas.) If they're too thin for that, or if you used something like sour cream in them, you'll want to modify their texture, so they'll hold together, with some combination of floure or floure and egge. Just play around with it. All you're trying to do is get that nice tasty crust on the bottom. [After the famous Dan Quayle spelling incident, a teacher friend of ours taught her grade school class to spell them this way: t - a - t - e - r - s.]
From: Jim Burmeister (burmeister at nospam.brew-meister.com)
Date: Thu, 11 Mar 1999 06:47:24 -0500
--------
From Webster's Revised Unabridged Dictionary (1913) (web1913) Potato \Po*ta"to\, n.; pl. Potatoes. [Sp. patata potato, batata sweet potato, from the native American name (probably batata) in Hayti.] (Bot.) (a) A plant (Solanum tuberosum) of the Nightshade family, and its esculent farinaceous tuber, of which there are numerous varieties used for food. It is native of South America, but a form of the species is found native as far north as New Mexico. (b) The sweet potato (see below).
From: owlsprng at gpo.iol.ie (Diane Duane)
Date: Thu, 11 Mar 1999 09:46:00 GMT
--------
Here are a few...

Title: Potato Cakes (bakestone Recipes)
Categories: Breads, Breakfast, Vegetables
Yield: 8 servings

1 lb Cooked floury potatoes
1 ts Salt
2 oz Butter, softened
4 tb Self-raising flour
1 ea Butter for filling

Potato cakes are eaten with bacon and sausages. It's easier to make them with hot, freshly cooked potatoes. If using cold potatoes, melt the butter before adding it. Choose a floury type of potato, and boil in well-salted water. -- Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 minutes. (This is called "drying in their steam" in Ireland.) They should be dry and floury at the end of the process. Sieve or rice into a mixing bowl with the salt. Beat in the butter. Work in sufficient flour to make a soft dough which is easy to handle. Turn onto a floured board and roll or pat out to 3/4 inch thick. Cut into rounds with a 3-inch scone cutter. Place on the hot greased bakestone and cook over a moderate heat until golden brown underneath. Turn and cook the other side. Remove from the bakestone, split, butter generously, and close again. Keep warm while cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and the UK, this is flour which comes with baking powder/baking soda already included. For this recipe, about 1/4-1/2 t of baking powder mixed with a plain all-purpose flour will substitute nicely.)

Title: IRISH POTATO CAKES
Categories: Breads
Yield: 1 servings

3 tb Butter or margarine
2 c Self-rising flour
Salt
1 1/2 c Mashed potatoes
1/4 c Milk

Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough. Roll out on lightly floured surface; cut into rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees for 15 to 20 minutes. Split; serve hot with butter. Preparation time: 15 minutes Baking time: 15 to 20 minutes

Title: Potato Cakes
Categories: Irish2, Baking, Bakestone
Yield: 4 Servings

1 c Mashed potato
1 c Flour
8 tb Butter
Salt and pepper
A little butter for cooking

Use a floury potato (in the UK and Ireland: Golden Wonder, Kerr's Pink, or other local "floury"). Mash the potatoes, add the flour, softened butter, and seasoning. Knead together into a rough dough-like consistency (the food processor is good for this, but don't overdo it or you will produce very tough cakes. Pulse rather than mix, and for no more than 30 seconds). Roll out and cut with a cookie cutter or biscuit cutter into 4-inch rounds. Heat the butter in a pan and fry the cakes until golden brown, turning once. Serve immediately with more butter on top.

A variant: add a teaspoon of caraway seeds to the mixture and cook as above.

(from IRISH POTATO COOKBOOK, Eveleen Coyle, Gill & Macmillan, ISBN0-7171-2539-4)
From: C.L. Gifford (saiga at concentric.net)
Date: 12 Mar 1999 02:52:31 PST
--------
Brian, here is how I do it. I mix the room temperature mashed potatoes with a little flour (say 1/4 cup flour for 4 cups of potatoes) and an egg or two. Form this mixture into patties about 1/2 to 3/4 inch thick and dust them with a little flour (my mother gave them an egg dip before dusting with flour). Fry in bacon fat until heated through and the outsides are browned well turning once.
Newsgroups: rec.food.cooking
Subject: REQ: Potatoe Pancakes
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Thu, 11 Mar 1999 08:58:55 +0000
--------
Brian, I usually get potato and tomatoe mixed up too!
I have mixed cooked mashed potato with raw grated potato and and some grated onion and then fried. I use an oil like rapeseed and get it really hot, then turn down for a bit, turn it over and cook the other side. Should be nice and golden and crusty.