Best Loaded Stuffed Potato Pancakes Recipes

STUFFED POTATO PANCAKES

Steps:

• Finely dice onion, place it in to a large skillet with 2 tbsp oil and saute on med-high heat until golden.
• Add 2 boiled, diced eggs along with 2 cups of cooked buckwheat. Mix it well and remove from the stove. Feel free to add some salt if desired. It should be warm, not hot. This is your filling.
• In a mixing bowl combine 6 cups (2 lbs) of mashed potatoes with 1 raw egg and mix it in. Add 2 cups of flour and mix well. Your mixture should not have lumps of flour.
• Use an ice cream scoop to get even portions of dough. Scoop out balls of dough and flatten them into patties (keep your hands floured, to prevent the dough from sticking).
• Place 1 tbsp of buckwheat filling in the center of each patty, fold patty to close and seal the edges with your fingers. Mold it into the shape of a pancake. Try to flatten the sides for more even cooking.
• Preheat 1 or 2 skillets, fill them with enough oil to cover the bottom. Cook pancakes until golden brown on each side over medium heat (about 4-6 minutes per side). If Your pancakes are browning too quickly, turn down the heat.
• Serve warm with sour cream.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

POTATO PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE

Steps:

• 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
• 2. Cut the cream cheese into little squares, about a tablespoon a square.
• 3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
• 4. Reform back into a patty.
• 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
• 6. Refrigerate for an hour to give flavors a chance to marry.
• 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.

DELICIOUS STUFFED POTATO PANCAKES

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
• In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
• Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
• Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
• Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

DELICIOUS STUFFED POTATO PANCAKES

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

LOADED POTATO PANCAKES

Steps:

• Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
• In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
• Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

SAUSAGE-STUFFED POTATO PANCAKES

Steps:

• Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
• Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
• Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
• Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
• Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.