Best Rainbow Potato Pancakes Recipes

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RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS



Rainbow Potato Pancakes with Harissa and Eggs image

To make these colorful cakes, use small purple Peruvian fingerlings or purple sweet potatoes. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases.

Provided by Juliana Hale

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

1 cup vegetable oil for frying, or more as needed
1 pound russet potatoes, peeled and shredded
6 tablespoons shredded yellow onion
1 pound purple potatoes, peeled and shredded
8 eggs, divided
½ cup potato starch
2 tablespoons potato starch
2 teaspoons kosher salt
¼ teaspoon ground black pepper
1 teaspoon balsamic vinegar
2 teaspoons white vinegar
½ cup microgreens
¼ cup sour cream
¼ cup harissa

Steps:

  • Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
  • Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
  • Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
  • Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 61.8 g, Cholesterol 378.3 mg, Fat 19.2 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 1197.6 mg, Sugar 3.3 g

RAINBOW POTATO PANCAKES



Rainbow Potato Pancakes image

Make amazing potatoes with this healthy dish: Rainbow Potato Pancakes. With a combination of russet and purple potatoes, you can create this savory treat at home in under 20 minutes!

Provided by Potato Goodness

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 25m

Yield 14

Number Of Ingredients 17

3 cups grated russet potatoes
3 tablespoons grated yellow onion
1 ½ teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
⅛ teaspoon ground white pepper
1 cup vegetable oil for frying, or more as needed
Fine salt, to taste
4 cups grated purple potatoes
3 tablespoons grated red onion
1 ½ teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
⅛ teaspoon ground black pepper
1 teaspoon balsamic vinegar
1 cup vegetable oil for frying, or more as needed
Fine salt, to taste

Steps:

  • For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
  • Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
  • Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
  • Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
  • Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
  • Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
  • Use the same directions to make the purple potato pancakes using the ingredients listed above.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 18.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 453.5 mg, Sugar 0.8 g

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