Best Mini Potato Pancakes With Sour Cream And Pepper Jelly Recipes

Mini Potato Pancakes with Sour Cream and Pepper Jelly image

Provided by Trisha Yearwood

Time 30m

Yield about 20 potato pancakes

Number Of Ingredients 8

2 medium russet potatoes, peeled
3 tablespoons finely chopped chives, plus about twenty 1/2-inch segments, for garnish
1 large egg
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying
Sour cream, for topping
Red pepper jelly, for topping

Steps:

Grate the potatoes on the large holes of a box grater and rinse with cold water in a colander. Strain well and squeeze dry in a towel. Transfer to a bowl and add the chopped chives and egg. Mix well to thoroughly combine, then sprinkle with the flour, 3/4 teaspoon salt and a few grinds of pepper. Mix to combine.
Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat until shimmering and hot. Working in batches, spoon rounded tablespoons of the mixture into the skillet and flatten each to make thin pancakes. Cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
Spoon a little bit of sour cream on each pancake followed by a dollop of the pepper jelly. Garnish with the chive segments and serve.

Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

Steps:

Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

Sour Cream and Chive Potato Pancakes image

Provided by bluemoon downunder

Categories Breakfast

Time 35m

Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)

Number Of Ingredients 13

900 g sebago potatoes, peeled (just under 32oz)
1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
2 -3 garlic cloves, finely chopped
1/4 cup fresh chives, finely chopped
1 teaspoon dried rosemary, to taste
1 teaspoon dried sage, to taste
sea salt, to taste
fresh ground pepper, to taste
2 eggs, separated
2 tablespoons plain flour
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

Steps:

Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.