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Goat Cheese and Thyme Potato Cakes

Potato-Corn Cakes (Hash Browns) * Ruthie's Potato Pancakes

Sweet Potato Pancakes

Wild Greens Salad with Potato Cake and Warm

Goat Cheese Galette de Pommes de Terre au Chevre en Salade

Korean Potato Pancakes (Kamja-chun)

Perfect Potato Latkes * Thick and Creamy Potato Latkes

Grandmas Potato Pancakes * Roesti (Swiss) Potatoes

German Potato Pancakes * Lefse (Norwegian Potato Pancakes)

Potato Bud Patties * Left-Over Potato Pancakes * Potato Patties

Potato Pancakes with Cream Cheese and Apricot Sauce

Potato Turnovers * Basque Potato Cake * Crispy Potato Pancake

French Potato Pancakes * Russian Potato Pancakes


Goat Cheese and Thyme Potato Cakes


1 1/2 pounds small red potatoes

3/4 stick (6 tablespoons) unsalted butter, softened

1/2 cup sour cream

4 ounces goat cheese (preferably aged; about 1/2 cup), grated if aged or forced through a grater if soft

2 large eggs

1 teaspoon fresh thyme leaves


Generously oil or butter a 9-inch square baking pan and line with a 14-by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.

Preheat oven to 375 degrees F.

Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.

In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.

Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.

Yield: 6 servings

Recipe by Gourmet Magazine

Potato-Corn Cakes (Hash Browns)


2 1/2 c shredded, refrigerated potatoes **OR**

frozen, thawed hash browns

4 scallions -- thin 2-inch slivers

2 eggs -- beaten

1 c canned Mexi-corn -- drained

1/2 tsp salt

1/4 tsp ground black pepper

oil, for frying

sour cream, for serving


Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

Heat 1/2 tsp oil in large nonstick skillet over medium-low heat. Working in batches, add 1/4 cupfuls potato mixture, gently flattening to 3-inch diameter; cook 5 minutes, until golden brown and soft in center, turning once. Add oil as needed. Transfer to paper toweling to drain. Serve with sour cream.

Recipe By : Family Circle - 7/15/97

Ruthie's Potato Pancakes


1 large Idaho Baking potato

4 vegetable oil

Salt and pepper

Peel and quarter potato lengthwise. Grate in food processor on course blade. Make little mounds of potato, about the size of a sliver dollar, on a baking sheet. Flatten slightly with palm of hand. Pancakes should have a spider like quality.

Heat oil in medium skillet over medium high heat. Saute pancakes until golden on one side, about 3 to 5 minutes. Turn and brown on other side, another 3 to five minutes. Transfer to paper towel lined plate. Season with salt and pepper while still hot.

Recipe by Ruth Adler

Sweet Potato Pancakes


3 medium sweet potatoes, uncooked

1 small onion

1 egg, beaten

2 tablespoons flour

1/2 teaspoon salt

Dash pepper

1/4 teaspoon baking powder

Peel and grate the potatoes and onion. Mix in the egg. Combine the dry ingredients together and add to potato mixture. Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 4 minutes or so on each side, until pancakes are cooked through. Serve with applesauce, apple butter or sour cream and chives.

Tip: Sweet Potato Stars

Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender.

Recipe by Curtis Aikens

Wild Greens Salad with Potato Cake and Warm Goat Cheese Galette de Pommes de Terre au Chevre en Salade


1 pound potatoes, unpeeled

1 1/2 pounds fresh goat cheese (chevre)

Salt and freshly ground white pepper [I used black pepper]

14 tablespoons extra-virgin olive oil [I used a lot less]

3 cups mixed wild salad greens (arugula, dandelion, purslane, and mache)

1/2 cup black oil-cured olives, pitted and chopped


Preheat the oven to 350 degrees F.

In a medium pot, cook the potatoes in enough water to cover until tender, about 15 minutes. [I salted the water before adding the potatoes.] Drain and peel, then slice thin.

Mash the goat cheese and season with the salt and pepper. [I used pepper only because I think the cheese is salty enough.] Place 1 tablespoon of the olive oil in each of 6 4-inch ramekins or small gratin pans. Using half of the cheese, spread a small circle of cheese in each pan. Top with the potato slices, cover with the remaining cheese, and glaze with a tablespoon of oil.

Bake the ramekins until the cheese is lightly golden, 30 to 40 minutes. Let cool to lukewarm. [I left the ramekins in the oven while we ate the first course but the oven was off.]

To serve, toss the greens with the remaining 2 tablespoons olive oil and season to taste. [I seasoned with some more freshly ground black pepper.] Divide the greens among 6 plates, and place a cake on each plate. Sprinkle each cake with the chopped olives.

This recipe is from Paris Bistro Cooking by Linda Dannenberg. The recipe is from Le Bistro d'a Cote.

Korean Potato Pancakes (Kamja-chun)


Potatoes (preferably big ones) as much as you want

Sauce 1 finely chopped green pepper

2 Tsp. Soy sauce

1 Tsp. vinegar


1. Peel the potatoes

2. Put the grater(the kind that you use to grate cheese) into a bowl of water

3. Grate the potatoes. Let them fall into the water (This will prevent potatoes from changing colors)

4. Filter them with a fine cloth or sieve. Do not throw away the water.

5. Leave the water for a minute. After a while there will be some starch at the bottom.

6. Carefully throw away the water but not the starch at the bottom

7. Mix the potato and the starch together.

8. Put little bit of oil in the pan.

9. Put the mixture on the pan with a spoon (make it in a small circle) and fry it.

10.It¡s more tastier if you let it turn brownish

11.Make the sauce. Do not put the sauce on the pancakes. It¡s salty. You dip them in the sauce everytime you take a bite.

You can also add minced onion, green or red pepper.

Perfect Potato Latkes


4 baking potatoes peeled

1 large onion grated

1 tablespoon lemon juice

4 medium eggs

4 tablespoons all-purpose flour

pinch baking soda

1 teaspoon salt

black pepper

oil for frying


Grate potatoes using food processor or fine shredder. Immediately transfer to large bowl, and add onion, lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well. Heat 1/8 inch oil in 4-inch nonstick skillet over medium heat. Ladle batter into hot oil with large spoon, and flatten latkes with back of spoon. Cook on 1 side just until golden brown, 3 to 5 minutes, then turn and cook other side. Turn once only. Drain well on paper towels, and serve immediately, plain or with topping of choice.

Recipe By: LA Times

Thick and Creamy Potato Latkes


2 pounds potatoes peeled

1 medium yellow onion peeled and chopped

1 large egg

4 medium scallions minced

3 tablespoons parsley minced

1 1/2 teaspoons salt

ground black pepper

1 cup vegetable oil

Grate potatoes in a food processor fitted with coarse shredding blade. Place half potatoes in fine mesh sieve over medium bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure about 1/8 inch and look coarsely chopped, 5 to 6 second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand until starch settles to bottom, about 1 minute. Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture and remaining ingredients (except oil) into starch. Meanwhile, heat 1/4 inch depth of oil in 12 inch skillet until shimmering, but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2 inch disc, in oil. Press with nonstick spatula; repeat until 5 latkes are in pan. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about 3 minutes. Turn with spatula and continue frying until golden brown all over, about 3 minutes more. Drain on a triple thickness of paper towels. Repeat with remaining potato mixture.

Recipe By: Cook's Illustrated

Grandmas Potato Pancakes

potatoes (5 lbs)

3 eggs

flour (just to thicken) about 1/2 cup

onion diced 1-2 depending on size (they add the taste)

peel potatoes, shred in processor, let sit for a while to let water rise. (or squeeze out excess water) mix in remaining ingredients. fry. eat with applesauce or sour cream

Roesti (Swiss) Potatoes


6 to 8 medium potatoes, partially boiled in their skins

1/4 pound butter or more

1 teaspoon salt

1 teaspoon or more freshly ground pepper

The potatoes should be about two-thirds cooked. They should not be mealy but should still havea little crispness to them. Cool, and shred them coarsely. Melt the butter in a skillet over medium heat. Add the potatoes and form into a cake, or into several small cakes. Cook rather quickly. Add salt and pepper. Watch carefully until a crust forms on the bottom. Turn with two spatulas or invert on another pan and slide back into the skillet to brown the other side. You will need additional butter. Slide onto a hot platter and serve at once.

The Roesti are really better if they are done in an 8-inch skillet with rounded sides. Even if you have to use two skillets at a time, the finished article is easier to handle and looks better.

German Potato Pancakes


1 kg raw potatoes

1 medium onion

1 or 2 eggs

3 to 4 tbsp flour



Preparation: Grate potatoes, not too finely, put them into a sieve and press the water out of them. Grate the onion very finely. Mix onion, potatoes and egg(s) together with some salt and the flour. Heat some oil in a frying pan. For each pancake, put about 3 tbsp of the mixture into the pan and form it into a flat pancake. Fry both sides until golden. Serve immediately, sprinkled with salt or sugar, together with applesauce.

Lefse (Norwegian Potato Pancakes)


2 Lb Potatoes, Washed, Sifted

Peeled & Cooked 1 tsp Sugar

1/4 Cup Butter 1/4 tsp MSG

1/4 Cup Milk 1/8 tsp Black Pepper

1 1/2 tsp Salt

2 1/2 Cups All Purpose Flour,


Drain, mash and rice the cooked potatoes. Whip the butter and milk into the potatoes. Combine the salt, sugar, MSG and pepper. Blend into the potatoes. Whip the potato mixture until light and fluffy. Cool. Refrigerate until thoroughly chilled. Set a very heavy skillet or a griddle over the heat to warm - DO NOT GREASE. Remove the chilled potatoes from the refrigerator. Blend in about half of the flour. Beat until smooth. Beat in enough of the remaining flour to make a smooth dough. Shape the dough into a ball. Turn out onto a lightly floured surface. Roll out into a round about 1/8" thick. Cut into 6" rounds. Cook the pancakes one at a time until browned on both sides once the griddle is hot enough (a drop of cold water skitters around before evaporating. Dust with powdered sugar, roll and serve.

Potato Bud Patties


1 and 2/3 c. water

1 T. corn oil

1/2 tsp. salt

1 and 1/3 c. Potato Buds (instant mashed potatoes)

1 T. fresh minced parsley

1/2 tsp. onion powder

addtional corn oil for frying

chilled applesauce, if desired

Combine water, corn oil and salt in medium saucepan. Boil, then remove from heat. Add potato buds and seasonings. Stir well with whisk or fork until smooth and creamy.

Heat corn oil in a skillet over medium high heat until very hot. Drop the mashed potato mixture by spoonfuls into skillet. Gently flatten with spoon or a spatula into patties. Cook until golden browned and crispy. Flip patties over and cook again till golden and crispy. Turn only once.

Serve with chilled applesauce, if desired.

Left-Over Potato Pancakes


1/2 cup bread crumbs

1/2 cup light cream or half-and-half

3 cups leftover (or fresh) mashed potatoes

1 small onion, grated

1 egg yolk and 1 whole egg, lightly beaten

1 tsp salt

1/2 tsp freshly ground black pepper

1/8 tsp nutmeg

1/8 tsp dried thyme

3 Tbsps bacon fat (or use butter, etc.)

Combine the bread crumbs and cream in a large bowl and let stand 1 hour. Add the potatoes, onion, eggs, salt, pepper, nutmeg, and thyme and blend well.

Heat fat/oil in a large frying pan. Drop in 1 tablespoon for each pancake, and flatten with a spatula. Cook over medium-high heat until bottom is brown and crisp. Turn and repeat the process. Add more fat as needed.

Potato Patties

2 cups cold mashed potatoes

1 slightly beaten egg

1/4 cup chopped onion

Salt and pepper to taste.

Mix well and shape into 6 patties. Dip in flour, then brown slowly in butter, about 5 minutes on each side.

Potato Pancakes with Cream Cheese and Apricot Sauce



2 eggs -- lightly beaten

2 tablespoons milk

2 tablespoons all-purpose flour

salt and pepper -- to taste

pinch nutmeg

2 cups potatoes -- shredded

1 tablespoon onion -- grated

1/2 cup butter


1/2 cup milk

8 ounces cream cheese -- softened

1 teaspoon lemon juice

1 teaspoon lemon zest

1 10 oz. jar apricot preserves

1 tablespoon water


Place potatoes in a colander and rinse well under cold water to remove starch. Drain well.

In a large bowl combine flour, salt, pepper and nutmeg. Add eggs and tablespoons milk and beat until smooth. Stir in potatoes and onion. In a large skillet melt butter and add a rounded tablespoonful of potato mixture. Flatten with the back of a wooden spoon. Fry until crisp and golden on both sides. Drain on paper towel and keep warm in a 100 degree oven.


Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and stir until smooth. Stir in lemon juice and zest. In another saucepan combine preserves and water. Stir over low heat until thoroughly heated.

Top pancakes with cream cheese sauce and preserves.

Potato Turnovers



3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 egg

2/3 cup vegetable oil

2 tablespoons water


1 cup onion -- chopped

6 tablespoons butter

1 1/2 cups potato -- mashed

1 egg

1 teaspoon salt

1/4 teaspoon pepper

For the dough:

Combine the dry ingredients and make a well in the center. Add oil, eggs and water and gradually incorporate flour into mixture to make a soft pliable dough. Knead until smooth. Place in a bowl and let rest while you make the filling.

For the filling:

In a medium skillet, over medium heat, sauté onions in the butter until golden. Remove from heat and stir in mashed potatoes, egg, salt and pepper. Mix well to combine. Preheat oven b to 375 degrees. Turn dough out onto a lightly floured surface and roll out to 1/8 inch thick. Using a 3 inch circular cutter cut the dough into rounds. Place 1 tablespoon of the potato filling in the center of the round. Moisten the edges with a bit of water, fold, and pinch to seal. Place on a baking sheet and bake for 25 - 30 minutes.

Recipe By :

Basque Potato Cake


3 Tbls Butter 2 Tbls Cream

4 LARGE Potatoes - Salt

2 small Onion, Peeled & Sliced - Pepper, Ground

Very Thin 6 Slices Bacon

2 Eggs


Cook the bacon until crisp. Crumble. Set aside. Boil the potatoes until just tender. Drain. Let dry completely. Slice thin. Melt the butter in a skillet. Add the potatoes and onions. Mix together. Pack down very firmly. When the cake is browned on the bottom, invert a serving plate over the skillet. Invert the skillet over the plate, turning the pancake out onto the plate. Return the skillet to the heat. Slide the cake from the plate into the skillet to cook the second side. Cook until browned on the second side. Beat the egg and cream together with salt and pepper to taste. Pour over the potatoes. Cover. Cook for 15 minutes. Invert onto a serving plate. Top with crumbled bacon.

Crispy Potato Pancake


2 Medium Russet Potatoes 1/4 tsp Pepper

2 Tbls Peanut Oil 1/4 Cup Sour Cream

2 Tbls Butter Parsley

1 tsp Seasoned Salt


Put half the butter AND half the peanut oil in a 6" or 8" frying pan with a non-stick finish. Set over medium heat to the melt the butter. Peel the potatoes and run through the coarse blades of a vegetable shredder. Keep the shredded potato submerged in water until ready to use. Drain the shredded potato thoroughly. Add the shredded potato to the pan. Using a fork, press the shredded potato into a compact, even layer which totally covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes. Uncover. Cook over medium low heat until the bottom is well browned (about 15 minutes). Sprinkle with salt and pepper to taste. Slide the potato pancake out of the pan and onto the lid or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back into the pan (uncooked side down). Cook, pressing down with a fork to compact, until the bottom is well browned (about 15 minutes). Sprinkle with salt and pepper to taste. Slide pancake out onto serving plate. Cut into equal size wedges. Garnish with sour cream and a spring of parsley.

French Potato Pancakes


1 1/2 Cups Potato, Grated 2 Eggs, Beaten

1 Cup Cooked Turkey, Diced 2 Tbls Ripe Olives, Chopped

Fine Coarsely

1/2 Cup Green Onion, Sliced 1 tsp Dijon Mustard

4 tsp Flour 4 tsp Olive Oil

1 Tbls Parsley Flakes

1/2 tsp Dried Chervil Leaves


Combine all the ingredients except the olive oil in a medium bowl. Mix thoroughly. Divide into equal portions, one per serving. Divide the olive oil into equal portions, one per serving. Heat one portion of the olive oil in a large, non-stick skillet over medium high heat. Spoon one portion of the potato mixture into the skillet once the oil is hot. Spread slightly. Cook without stirring until the bottom is brown (4-5 minutes). Flip the pancake. Cook the other side until brown and cooked through (3-4 minutes). Slide the pancake onto a serving platter. Set aside - keep warm. Cook the remaining portions as above. Garnish with additional parsley and green onion. Serve warm.

Russian Potato Pancakes


1-1/2 pounds of potatoes, peeled, grated and squeezed as dry as possible

1-1/2 tablespoons matzoh meal (no substitutes)

1/2 teaspoon pepper, ground

1/2 teaspoon of salt

2 egg yolks

1 medium onion, grated and squeezed as dry as possible

juice from half of a lemon

In a large bowl, combine the potatoes, lemon juice and onions.

Then mix in all the remaining ingredients except the oil. Heat a half inch of vegetable oil in a skillet over a medium high heat. Form the mixture into pancakes and cook in the hot oil until brown about 3 minutes on each side. Turn only once. Drain on a paper towel. Keep warm in the oven. Serve when all the pancakes are done.

They taste best when served immediately. This recipe makes about 20 3 inch pancakes.


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