Best Lefse Using Hungry Jack Potatoes Recipes

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INSTANT POTATO NORWEGIAN LEFSE



Instant Potato Norwegian Lefse image

This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.

Provided by LDSMom128

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups potato flakes
4 tablespoons sugar
3 cups water
2 1/2 cups milk
1 1/2 cups butter
3 teaspoons salt
2 -3 cups flour (enough to make a rolling dough)

Steps:

  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

HUNGRY JACK LEFSE



Hungry Jack Lefse image

this is a norwegian Christmas recipe that DH loves. It is like a potato flatbread, spread with butter, sprinkled with sugar and rolled up in Saran Wrap.He made the recipe and loved it. this is a short cut way of making the Lefse from one of the recipes a cookbook Pillsbury County Cooking from the cookbook swap that i got from ChamoritaMomma.

Provided by mandabears

Categories     Breads

Time 32m

Yield 20 lefse

Number Of Ingredients 6

3 cups instant potato flakes, the recipe calls for Hungry Jack Brand
1 cup water
2 tablespoons margarine or 2 tablespoons butter
2 teaspoons salt
1 cup milk
3/4-1 cup all-purpose flour, the recipe calls for PillsburyBEST

Steps:

  • Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
  • DO NOT GREASE GRIDDLE OR SKILLET.
  • Measure potato flakes in large bowl.
  • In a small saucepan, heat water, salt and margarine to rolling boil.
  • Remove from heat, add milk.
  • Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
  • Gradually add flour in small amounts to potato mixture.
  • Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
  • Form dough into a roll 10 inches long and 2 inches in diameter.
  • Cut roll into 1/2 inch slices.
  • Cover dough with plastic wrap while rolling out each lefse.
  • On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
  • transfer lefse to heated griddle using a lefse stick or spatula.
  • Bake about 1 minute or until brown spots appear on bottom surface.
  • turn and bake other side 30-45 seconds.
  • Place lefse between cloth dish towels to prevent drying out.
  • repeat with remaining slices.
  • cool completely.
  • To serve spread with butter and fold in quarters.
  • DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.5, Cholesterol 1.7, Sodium 259.9, Carbohydrate 10, Fiber 0.6, Sugar 0.3, Protein 1.5

LEFSE I



Lefse I image

A special Scandinavian treat. Beginner lefse makers might want to make only a third of the portion the first time through! Serve any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat.

Provided by Helen H.

Categories     Bread

Yield 16

Number Of Ingredients 8

3 cups boiling water
½ cup butter flavored shortening
1 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
3 cups dry potato flakes
3 cups all-purpose flour
¾ cup all-purpose flour

Steps:

  • In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
  • After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
  • Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
  • Heat an electric griddle to 375 degree F (190 degrees C).
  • Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
  • Bake on the griddle until each round feels dry but not crisp. Turn frequently.
  • Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 31.8 g, Cholesterol 4.6 mg, Fat 8.2 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 172 mg, Sugar 2.5 g

NORWEGIAN LEFSE



Norwegian Lefse image

I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

Provided by DEBBA7

Categories     Bread     Quick Bread Recipes

Time 2h

Yield 15

Number Of Ingredients 6

10 pounds potatoes, peeled
½ cup butter
⅓ cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 ½ cups all-purpose flour

Steps:

  • Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  • Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  • Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g

LEFSE



Lefse image

These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)

Provided by LUv 2 BaKE

Categories     Breakfast

Time 43m

Yield 8 serving(s)

Number Of Ingredients 6

3 large potatoes, for 2 cups mashed potato
1 tablespoon milk
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
2 teaspoons sugar
1 1/2 cups flour, approximate

Steps:

  • Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
  • Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
  • Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
  • Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
  • Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
  • Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
  • Seperate dough into 8 equal pieces, and roll each piece into a ball.
  • Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
  • Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
  • Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
  • It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
  • Serve warm sprinkled with icing sugar and cinnamon or with some jam.

LEFSE



Lefse image

Lefse is a Scandinavian tradition for our family during the holidays. I'd mix the dough the night before. The next day I'd roll the dough; Don fried it. For those of you who aren't familiar with this tradition Lefse is a potato based dough that is refrigerated overnight to make the lefse more tender. When they are finished...

Provided by mary Armstrong

Categories     Other Side Dishes

Time 9h

Number Of Ingredients 7

8 c hungry jack instant potato flakes
2 c milk
6 c water
1/3 c oil
1 stick butter
2/3 c sugar
1 Tbsp salt

Steps:

  • 1. Day One: Put above in bowl and mix with a beater until creamy. Cover with 2 paper towels. Refrigerate overnight.
  • 2. Day Two: Divide into fourth's. Add 1 cup flour to each fourth. Form into balls using a 1/4 cup measure. You will end up with 10 balls per fourth. Repeat three more times. Total yield: 40 balls.
  • 3. Preheat griddle to 375 degrees. You will not oil or grease the griddle.
  • 4. Place a ball on a generously floured pastry cloth. gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it's quite thin, about ¼-inch thick, and almost translucent. Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle. Fry for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool or a "lefse cozy". Repeat until all the dough has been used. The lefse is wonderful eaten immediately, warm or at room temperature. Once cooled, store it in an air tight container in a cool place.
  • 5. If you want to freeze some: When cool, fold each into fourths, put into freezer bags and freeze. These freeze well and can be defrosted quickly for snacks, unexpected company, or no reason at all!!
  • 6. NOTE: When we were first married and over the years( about 50) I always peeled potatoes, boiled them and then riced them. The last 10 years I converted to this recipe now that instant potatoes are available! This recipe is AS GOOD as the old way. Enjoy! If your curious look up Lefse equipment on line.

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