Best Souffle Potato Pancakes Recipes

Souffle Potato Pancakes image

Provided by TWeddi

Categories Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Steps:

Place egg yolks in a large bowl. Lightly bat yolks.
Add salt and pepper to flour and mix.
Stir in onions and flour mixture in with egg yolks.
Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
Whip egg whites until fluffy but not dry and fold into batter.
Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.
Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
Add more margarine to the pan as necessary to complete cooking all the batter.
Serve warm.

Nutrition Facts : Calories 363.4, Fat 22.2, SaturatedFat 4.6, Cholesterol 211.5, Sodium 1438.8, Carbohydrate 31, Fiber 2.8, Sugar 2, Protein 10.2

Leftover Mashed Potato Soufflé image

Provided by TJW2725

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 eggs, separated
2/3 cup monterey jack cheese, shredded
salt and pepper
1/4 teaspoon nutmeg (to taste)
2 cups mashed potatoes, leftover

Steps:

Preheat oven to 300 degrees Fahrenheit.
Beat the egg whites in a bowl until you can make peaks in them.
Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
Fold the egg whites into the potato mixture.
Bake in a soufflé dish for 20 minutes or until lightly browned on top.
Variations:.
Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.

Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 158.4, Sodium 471.4, Carbohydrate 18.9, Fiber 1.6, Sugar 1.9, Protein 11.3

Potato Souffle image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
1 cup dry bread crumbs
3 pounds potatoes, unpeeled and scrubbed well
2/3 cup warm milk
Kosher salt and freshly ground black pepper
2 eggs, plus 1 additional egg yolk
1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note*
Paprika, to top souffles

Steps:

Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.