A traditional Irish dish that is perfect for Thanksgiving leftovers, this potato pancake can be whipped up for a hearty brunch or served as an easy and filling dinner. As the traditional Irish saying goes, “Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.”
Ingredients:
1 c. grated raw potatoes
1 c. leftover mashed potatoes
1 c. all-purpose flour
2 tsp. baking powder
2 tsp. salt
2 large eggs
1/2 c. milk, butter, or olive oil for frying
Directions:
In a large bowl, combine flour, baking powder, and salt. Stir in grated raw potato, mashed potato, and eggs until combined. Slowly add milk to create a batter.
Heat a large heavy-bottomed skillet and melt 1-2 tbsp butter. Drop tablespoons of the mixture into the pan and cook over medium heat until browned on both sides, approximately 4 minutes per side.
Savory Grilled Potatoes recipe
A perfect dish for summer Barbecues and cookouts, or even for a memorable camping trip! Potatoes are well seasoned and cooked in individual foil packets until they are tender and bursting with flavor. The foil packets can be prepared the night before when prepping for a summer cookout or thrown together for an impromptu barbecue!
Ingredients:
½ cup of mayonnaise
3 cloves of garlic
½ teaspoon of paprika
¼ teaspoon of salt
¼ teaspoon of pepper
3 baking potatoes, cut into ¼-inch slices
1 large onion, sliced
Directions:
In a large bowl, mix the mayonnaise and seasonings until well blended.
Grill, covered, for 25-30 minutes or until the potatoes are tender.
Swiss Potato Pancakes recipe
This filling and delicious potato pancake will make you look at frozen potatoes in a whole new way! Whip up a delicious dinner or a hearty brunch in just minutes with shredded hash browns and Swiss cheese. The European-inspired potato pancake is as simple to cook as it is delicious, and goes well as a side dish or even on its own: top it with sour cream and even some bacon bits for an amazing brunch entree that will have you reaching for seconds!
Ingredients:
2 tbsp butter, divided
2 tbsp vegetable oil, divided
1 (30 oz) bag frozen shredded hash brown potatoes, thawed
1 tsp salt, divided
¼ tsp pepper, divided
1 ½ c. shredded Swiss cheese
¼ c. minced fresh parsley
Directions:
Preheat a large, nonstick skillet over medium heat. Melt 1 tbsp butter and 1 tbsp oil. Spread half of the hash browns in an even layer in the skillet and season with ½ tsp salt and 1/8 tsp pepper. Sprinkle with cheese and then top with remaining potatoes, salt, and pepper. and cook for 7-10 minutes or until the bottom is browned.
Remove from heat. Loosen pancake from sides of skillet using a large spatula. Invert the pancake onto a plate. Heat the remaining butter and oil, and slide the potato pancake back into the skillet. Cook about 7 minutes longer or until the bottom is browned and the cheese is melted.
Slide onto a plate and top with parsley. Cut into wedges and serve immediately.