Potato Pancake Recipes

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Red Bell Pepper Potato Pancake Recipe Recipe

Potato pancakes are delicious and easy to make. The batter consists of potatoes of course, flour, eggs and milk. I often flavor them with a wide variety of vegetables. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies. 

During our stay in Paris, I made these for my parents and my daughter. While Aria loved the potato pancakes, my parents asked “where’s the meat?” What can I say, she loves vegetarian food, just like her dad. 


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Sweet Potato Pancake Recipe Recipe

Sweet Potato Pancake Recipe

03.26.13 by Jackie

When I was working on my first cookbook, Haute Potato, I went through a list of all the basic potato recipes I've made throughout the years. There's one in particular I really like but it received a thumbs down from my mostly vegetarian taste-testers, also known as my husband Lulu and his sisters. 

The meat eaters loved the sweet potato pancakes, but the vegetarians thought they were too eggy. For the book I decided to go with the recipes that enjoyed more uniform support, so here's the recipe. And for all the herbivores out there, I haven't tested it with an egg substitute such as lecithin yet, but I will definitely do so in the near future. 

The recipe is ultra-easy. I paired the sweet potato pancakes with veal scallopini and "fines-herbes" flavored cream cheese and pineapple relish on the side. I often make these sweet potato pancakes for Thanksgiving and serve them with poultry. With a couple of big holidays around the corner, this is a recipe to keep in mind.


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Potato Cutlet Recipe (Indian Snack) Recipe

Aloo cutlets are pancake-shaped snacks made of potato (aloo means "potato" in Urdu). Indian cooking rarely uses eggs as a binder so to make sure the patties don't break, soaked bread is added to the potato mixture. It's an easy vegetarian snack that satisfies my family's cravings. To make the cutlets a more complete meal, I added protein-packed chana dal (garbanzo lentils). I flavored these appetizers with a little ginger, turmeric and amchur (mango powder) to balance the flavor of the cutlets.

We often make a huge batch of cutlets on Saturday mornings with the girls. They’ve gotten so good that they pretty much do it on their own. Once they’re done cooking, we usually just serve them with a bowl of sour cream. Yum!


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Potato Blini with Quinoa and Smoked Salmon Recipe

Potato blini appetizers would make an attractive addition on any Thanksgiving table. The true beauty of this dish, though, is its flavor. Atop each potato blin I placed a generous portion of quinoa, a caviar look-alike, which I mixed with homemade tapenade for added flavor. I topped the mixture with a dollop of crème fraîche, a piece of smoked salmon (optional) and garnished the little bites with dill.

Unlike cutlets (Indian version of the potato bite), potato blini contain eggs and flour (no bread), so the appetizers don't fall apart when your guests pick them up. The result is an edible piece of art that is almost too pretty for your guests to eat. 


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Hash Browns with Goat Ricotta and Chorizo Recipe

Lulu worked from home today, so I brought him breakfast in bed. I love this little ritual we have once in a while. It's my way of showing him how much I love him. I love seeing my hubby's smile when I give him special treats in the morning.

I made some hash browns with goat ricotta cheese and placed a surprise vegetarian chorizo in the center. The chorizo adds a little spiciness to the dish without overpowering the hashbrowns and also some protein. The goat cheese has a tangy taste and velvety texture that complements the other components of the dish quite well.  There's nothing wrong with good ol' fashioned hash browns (we get them from the local pancake house all the time), but if you're in the mood for something a little different, this is a great recipe to try.


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