Food recipes
Irish Style Potato-Chive Pancakes
Irish Style Potato-Chive Pancakes Ingredients: potatoes, raw, skin milk, fluid, 1% fat, without added vitamin a and vitamin d chives, raw salt, table spices, pepper, black butter, without salt cream, sour, cultured Di...
Irish Style Potato-Chive Pancakes
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
chives, raw
salt, table
spices, pepper, black
butter, without salt
cream, sour, cultured
Directions:
Place potatoes in large saucepan; cover with cold water.
Bring to a boil over high heat.
Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under saucepan to medium-low.
Cook potatoes until dry, about 2 minutes, stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
Add three or four patties to skillet.
Cook until golden brown, about 2 minutes per side.
Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
Serve warm with sour cream.
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
chives, raw
salt, table
spices, pepper, black
butter, without salt
cream, sour, cultured
Directions:
Place potatoes in large saucepan; cover with cold water.
Bring to a boil over high heat.
Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under saucepan to medium-low.
Cook potatoes until dry, about 2 minutes, stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
Add three or four patties to skillet.
Cook until golden brown, about 2 minutes per side.
Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
Serve warm with sour cream.