Potato casseroles

Potato casseroles 2 recipes
Category: Yeast bread
Ingredients
Jacket boiled potatoes,
as for salad
the day before cooking
Salt pepper
Rast. oil
Onion
Mayonnaise
Cooking method

1 recipe
it needs
peel three potatoes on a coarse grater salt pepper
add vegetable oil mix
grease the mold with butter and lay out the potatoes in layers
and the minced meat fried with onions and spices, pour the top with mayonnaise
and into the oven !!! fast and satisfying
2 recipe
peel and cut the potatoes into thin circles as for chips
mix mayonnaise with fried onions and seasonings
put the potatoes in a deep form with an overlap
so that there are no gaps, smearing each layer with a mixture
put in the oven until cooked
take out, put on a wet towel and let cool a little
then turn over onto a dish, sprinkle with dill
it turns out like pie
I assure you beautiful and delicious !!!!
ps do not spare mayonnaise

Note
The recipes are simple, but original and tasty, time-tested and eaters tested.
I will not describe the ratio of products - who likes how.

shade, I liked your first recipe. A good idea. I will do it.

Good morning everyone: flowers: Girls, who prepares potato pancakes, share the recipes;) I make them, but they turn out to be not lush and very quickly turn blue-black and eat them somehow not very well

Peace be with you bakers!
I join the request of the nut
my wife got sick with shingles after a trip to the Czech Republic
painfully she liked them there \ with smoked meats \ she began to experiment, but the truth is, as a nutlet writes not very well, they turn out to be lush
in prague, the shingle is made so specific in the largest frying pan they have and the smell of smoked meats is such that it’s impossible to resist I have already posted this photo but again
it's true this is a small portion, otherwise they burned themselves for the first time and ate everything ordered

[Dranniki cottages]

Dranniki cottages

Raw potatoes 7-8 pieces three on a grater or in a chopper ALWAYS add an onion (then the shingles do not darken), an egg, salt, pepper, 0.5 tsp of baking powder or soda can be extinguished with vinegar. I add flour to the consistency of a dough for thick pancakes. Often I replace half the flour with semolina. You can add fried or just finely chopped smoked meats to the dough. Fry in a well-heated skillet without a lid. On one side over high heat, then turn over and reduce the heat. The degree of roast should be tried.

Peace be with you bakers!
I read somewhere that grated potatoes need to be poured with milk for a while and then squeezed out, then it will not darken
does it make sense

Raw potatoes 7-8 pieces three on a grater or in a chopper ALWAYS add an onion (then the shingles do not darken), an egg, salt, pepper, 0.5 tsp of baking powder or soda can be extinguished with vinegar. I add flour to the consistency of a dough for thick pancakes. Often I replace half the flour with semolina. You can add fried or just finely chopped smoked meats to the dough. Fry in a well-heated skillet without a lid. On one side over high heat, then turn over and reduce the heat. The degree of roast should be tried.

I have almost the same recipe. BUT: even with an onion, the dough still darkens slightly if it stands. But if you add a piece of raw zucchini (grated) then it definitely does not darken. I did it without soda and baking powder and with them. Tasty and so and so. I add very little flour. For 3-4 potatoes, about 1 tbsp. l. with a slide. But that's for my taste.
And yet - potato pancakes (shingles) are tasty themselves, but here "the suite is playing the king."I love them the most, with their fried lard with onions and "potato sour cream". This is what my grandmother called it. In fact, this is just homemade cottage cheese, well grated with homemade sour cream and slightly salted. And of course, to hot potato pancakes and lard from the freezer and soooooo little slices

[Draniki - Lina's version]

Draniki - Lina's version

Potatoes - 3-4 large
Egg - 1-2 pieces
salt

Grate potatoes (small side of Berner's double-sided baby-grater or the same Soviet one with bent teeth), lightly press down with your hand, drain the liquid. Without fanaticism! no need to wring out. Add the egg, salt and mix thoroughly. spread with small pancakes - 1-1.5 tbsp each. l. Fry over fairly high heat (6 divisions - 5 or 5.5) on both sides, without a lid. Spread the finished pancakes on a couple of layers of paper towels to remove excess oil. Serve "with this"; with sour cream; with mayonnaise; with sour cream or mayonnaise mixed with garlic or gorloder.

"Fenki" are personal, I love these potato pancakes
1. There is a potato that darkens immediately - not for potato pancakes. Will be dark gray. There is one that darkens slowly - if you do not do too much and quickly, it will do. Yellow potatoes, which do not darken at all - that's it !!! the pancakes will turn out golden, not gray-brown. Just try to buy such a potato
2. Grater. Maybe now there are some harvesters that will grind exactly as it should. Ordinary meat grinder and grinder are not suitable. Absolutely. These will be other potato pancakes that I don't like. Therefore - ask the men to rub the potatoes. On the plastic Berner's it is simpler, and the fingers are more intact. so now I only rub on it. On a Soviet grater - honestly, I wrapped the phalanges with plaster in advance. Otherwise, she ripped everything to blood. Well, there is a band-aid next to it. Or asked to rub those who really wanted potato pancakes.
3. There is no flour in my potato pancakes !!!
4. I fry on refined sunflower.
5. Stir the "dough" periodically, the starch settles - so that the last potato pancakes do not turn out to be rubber.
6. Egg can be 1 for half a potato, if there are no more. only this is not the most delicious option.
7. Yesterday's and hot potato pancakes do not exist. There are hot, warm and cooled ones. The most delicious are the warm ones.

How I love potato pancakes ... Probably, this is the only fried that I love and eat.

I did potato pancakes yesterday: I peeled 1kg potatoes and poured water for 2 hours, rubbed, squeezed out, there were 2 medium onions, salt, pepper, 2 eggs, 3 tbsp. l. flour with top, ml. 50 milk and 100 ml. 20% cream and 1 tsp. baking powder - mix everything well and fry - well, very tasty, just what I wanted - white and lush I had to postpone the cocoa for another day

[nut]

I did potato pancakes yesterday: peeled 1kg potatoes and poured water for 2 hours, rubbed, squeezed out, there were 2 medium onions, salt, pepper, 2 eggs, 3 tbsp. l. flour with top, ml. 50 milk and 100 ml. 20% cream and 1 tsp. baking powder - mix everything well and fry - well, very tasty, just what I wanted - white and lush

Wonderful recipe nut
Try to replace 2 tbsp in it. l. flour for 2 tbsp. l. flakes of Hercules. It will be lighter and tastier

it was so strange to have dinner alone today. at first I decided that I would not have lunch, there would be only dinner when my husband arrived. then the body demanded lunch))) but I love potato pancakes, so I decided to please myself. fry myself a potato pancake from 2 potatoes. I looked into the refrigerator - the trout was salted! it is necessary to remove the sample. cut a piece of salted trout. How delicious - potato pancakes with salted trout while eating and enjoying this new combination for me, I remembered - somewhere on the Internet I saw tiny potato pancakes with pieces of salted fish lying on them. only there was still something white in the middle - cream cheese, butter or something. potato pancakes lovers, try it - ooooooo delicious

["student joy"]

I want to suggest not quite potato pancakes - at the dawn of foggy youth, we called it "student joy" :
Peel 1-2 potatoes and grate on a coarse grater, fry in a frying pan with a thick bottom, spread the potatoes in heated sunflower oil, level them with a fork into a thin cake, fry until golden brown and turn over, while frying, prepare the "sauce" - in mayonnaise 1 clove of garlic ( ideally green feathers), spread on a plate and coat with mayonnaise. It takes about 10 minutes, the only drawback: you can't do it for a large company, we cook each portion separately.

And I add minced meat to the pancakes. My children call this dish DRACLETS / potato pancakes + cutlets /

[n13]

Peel and grate 1-2 potatoes, fry in a pan with a thick bottom

n13, did you add onions?

no, no onion or salt.

And we add cottage cheese to the pancakes. It comes out very tasty. For 7-8 potatoes (squeeze out the liquid) 1 egg and 100g of cottage cheese. Salt, you can add a little dill. Pour in 1-1.5 tbsp. l. flour and stir. The dough should look like a pancake. And fry like pancakes - without spreading it in a frying pan. Put the fried ones in a saucepan under the lid. Then serve with sour cream to the table.

I do it without eggs, without soaking and other other actions))) We call it "potatoes in Chinese!"
Why Chinese? don't ask, I don't know. So we call

I just rub, on a grater for Korean carrots, ordinary potatoes, peeled. I dump it in a layer of 4-6 mm onto a preheated frying pan. I fry this mass, immediately leveling it, and pressing it tightly with a fork. Before turning over, I cut it into 4 parts with a spatula - this makes it easier for me to turn over, and in serving it comes out more beautiful.
This potato is remarkable in that it can be seasoned in a pan with any seasonings that you like. But make the first simple, with salt.
My frying pan takes 3-4 medium potatoes, and these are 2 full-fledged deliciously beautiful side dishes. takes 10-12 minutes.

Everyone who sits down at my table with the words "I don't eat potato pancakes ((" after 3 minutes they reach for the addition. It doesn't taste like pancakes.

Small master class "Chinese potatoes"



Subtleties - grate potatoes right before frying, and only for one serving. Otherwise it will darken. Salt on one side at any time. I use vegetable oil, 1 minute before cooking I add a little odorous sunflower oil.

In the early 90s, the TV program "Burda fashionable" proposes "was broadcast, there were different headings, including culinary recipes. since then I cook them the only way - very tasty, with a crispy crust and cook quickly and easily, prada, for some reason the host called them "Tatars"

And from potatoes I make small cutlets. This is a miracle! For 2 large, finely grated (it is better to grind in a blender) potatoes I add 5 tbsp. tablespoons of pea flour (tastier if you add chickpea instead of pea). 3-4 tbsp. tablespoons of plain flour, salt 1 tsp. spoon without top (here as you like, you can more or less, taste it yourself), a clove of garlic, h. pepper and curry to taste, 1 tbsp. a spoonful of tomato paste and dill - as much as you want. Everything is mixed and with any whey, bring the dough to a thick consistency so that it drips thickly from the spoon, and does not flow (thicker than the dough for pancakes). I put 5 cutlets in a hot frying pan with butter. They are fried on both sides, like pancakes or pancakes. They are fried quickly and are delicious. My family loves them for borscht-soups

[Natinka]

Natinka, do you buy pea flour in the store (I've never seen it) or do you do it yourself?

Luysia
Yes, in different ways. Usually I grind peas on a coffee grinder or in a blender on a special nozzle - it screams scary! But lately we have pea flour and corn flour on sale. It's even more interesting than the rumble itself, although not for long. When I grind it myself, I have to sift it through a sieve, because part of the peas does not go into flour, but into grains. I also made cutlets with grains, but they are slightly felt.

[Natinka]

Natinka, I will look in the store for pea, but we have only lively, buckwheat, oat and corn.

I want to offer another option for how you can cook potatoes - stewed potatoes in milk. The taste of potatoes prepared in this way differs from the usual, but that is why it is interesting. This is how my mother cooks potatoes.
So you need potatoes, milk, a saucepan with a thick bottom or a cauldron and an onion, if desired. It's very simple to cut potatoes into 1-1.5 cm cubes. Pour milk, cut a small onion (optional), salt, mix and put on fire. Milk needs to be poured as much as I have in the photo, it is no longer necessary, since the milk will boil and rise and this amount is quite enough. I do not recommend leaving, as the milk can escape when it boils, you need to reduce the heat and bring to readiness. Stir periodically so that it does not burn. Boil potatoes in time as usual in water. Here is the photo

Peace be with you bakers!
Gaby, in my opinion, in the cartoon on the stewing, the very thing is your recipe will turn out
and if you also try with baked milk

Shade, I feel sorry for your multicooker saucepan. Why I wrote about a saucepan with a thick bottom, because the potatoes stick to the bottom with a thin layer and you will have to soak it with hot water. I do not have a multicooker, but I read here that Teflon is very tender in her.

Peace be with you bakers!
I didn't make gaby with milk, but sour cream and mayonnaise go into my business and have never burnt

Shade potatoes boiled in milk and in a cauldron and in a saucepan with a thick bottom stick to the bottom, and do not burn. Such a yellow crust on the bottom ALWAYS forms and you have to soak the pan, but it may not stick to the bottom in Teflon - it's Teflon. In general, Shade, I warned you, and then it's up to you to decide. Good luck.

I did potato pancakes today ... well, more precisely, I tried ...
She peeled the potatoes, grated them on a food processor, soaked them in a saucepan for a couple of hours, changing the water several times.

Then I tried how ... I poured the water, a little vegetable oil, seasonings, into one hand, put it into the other, and into a frying pan. Everything fell apart. The result is finely chopped fried potatoes.

Then she looked, thought ... I added an egg ... then another ... then flour ... remembered about milk, poured it ... remembered cottage cheese ... added it ... brought flour to the consistency of pancakes, and ... I didn't understand what I did. This is DRANIKOSYRNIKOOLADI !!!

In the end, I decided that it was easier to just fry the potatoes. I think this is my first and last attempt to make potato pancakes.

[Hairpin]

Hairpin, are you pouring butter into potatoes ?!
Frying oil!

luchok did these potato pancakes, she did it.

[Hairpin, Gypsy]

Hairpin, Gypsy - you do not need to grate potatoes for pancakes on the combine. It turns out very large. Or if you are very lazy, then grate in a food processor, and then knead for a short time in a grinder along with egg and flour. There is very little flour - for 3-4 potatoes 1-1.5 teaspoons. And there is no need to soak the potatoes - the potatoes are washed in order to wash off the starch and the pieces do not stick together, but we need to get thin pancakes from sticky dough.
Try again razorniki, a very tasty dish

Only today I made potato pancakes.
You can rub in a food processor, but on a special grater for potato pancakes. Boshik has one. Grated potatoes + egg + salt / pepper. The torment is quite symbolic. And just a spoon in a frying pan.
No soaking, no starch separation. Fast and tasty.

[Ksusha]

I also never wash potatoes.

Ksusha , potato pancakes, which did not work for Shpilka, without anything at all - without eggs and without flour.
I'll clarify. Here they are.

[so]

oh, and I'll put in my five cents)))
I have a big family - two sons, me and my husband)) and all the potato souls!
so potato pancakes are loved by everyone with me! how it comes down to it - everyone scatters and I'm left alone with this happiness with graters and potato pancakes
you have to accumulate strength and do it with minimal energy consumption.

so: I put potatoes in a meat grinder, peeled and cut 2 times (15 large pieces), 2 huge onions, squeeze out a little juice, add any milk Pts quickly - fresh milk, kefir, sour cream, it doesn't matter - 2-3 tbsp. spoons - then will not darken! I fry mushrooms and onions in a nearby frying pan or in advance until I like it.
I add 2 eggs, salt, ground black pepper to the potatoes, and go!
I pour the dough into the frying pan in portions - that is, I fry it exactly like a pancake, it turns out 4 pancakes. Necessarily with the lid on and over low heat. I turn it over with a spatula - nothing falls apart!
I make a puff cake of potato pancakes and fried mushrooms with onions, coat with mayonnaise if desired, and sometimes I make a more tender version: I cut tomatoes and mayonnaise into slices (instead of mushrooms).
Then I cut it like a cake and serve it on plates to my troglodytes. Everything is eaten!

[2 recipe]

2 recipe
peel and cut the potatoes into thin circles as for chips
mix mayonnaise with fried onions and seasonings
put the potatoes in a deep form in an overlap
so that there are no gaps, smearing each layer with a mixture
put in the oven until cooked
take out, put on a wet towel and let cool a little
then turn over onto a dish, sprinkle with dill
turns out like pie
I assure you beautiful and delicious !!!!
ps do not spare mayonnaise
BON APPETITE

... WITH THE COVER CLOSED!!! You need to try this option in the microwave according to the method Antoine...

Peace be with you bakers!
with the advent of the multicooker, we make this recipe in it the taste is slightly different than from the oven, but in our opinion it is even better

I make it according to the same recipe as Vikusya, though I don’t always put onions, and besides sour cream, it’s very good to add half a carrot, then the pancakes not only don’t turn blue, but the color is very appetizing - golden. I fry the first side without a lid, and cover the second with a lid at the end.
In my husband's homeland, potato pancakes are made with filling. They use salted cottage cheese as a filling, but for me it is also very troublesome to spread the filling, although in the form of a filling you can use whatever you like ... and fried mushrooms with onions, and it's also cool with a circle of smoked sausages like cervelat.
After buying a nozzle for potato pancakes for the combine, in general, the problem of rubbing has disappeared, and earlier not so much soda potatoes, as then for a week I lick wounds from a fine grater for potato pancakes. Therefore, I highly recommend it to everyone who has the opportunity to buy a nozzle ...

My potato pancakes, which were passed on to me from my mother:
everything on a fine grater:
Potatoes, onions, carrots, 1 egg, salt, pepper, a little flour.
It turns out like this:

And I have merchant cutlets from FarHai with Prysmaks from kisheni
I didn't create a separate branch. Potato pancakes, they are potato pancakes in Africa. And always delicious!

Ingredients:
Pork - 150-200g
potatoes - 6 pieces
egg - 1 piece
onion - 1 medium piece
vegetable oil
salt pepper
Preparation:

Cut the meat into small, not thick pieces, beat off, salt and pepper.
Grate the onion on a fine grater, add the egg and beat everything. Peel the potatoes, grate on a fine grater, squeeze and pour in the egg-onion mixture, salt and mix well.
Form cutlets: make a small circle from grated potatoes, put a piece of pork on it, cover with potato mass. Fry until golden brown. Then put the cutlets on a dish greased with vegetable oil and bake for 20-30 minutes at a temperature of 170-180 degrees.

We also love potato pancakes / potato pancakes. The composition is the simplest: finely grated potatoes, an egg, a little flour and salt.
Potato pancakes from young potatoes do not darken. They turn out to be very beautiful - golden. Under the same conditions, they will be "blue" from old potatoes.
Relatives of the husband are Belarusians, as they call the young "potato", and the old "bulb".
So now exclusively "sunny" potato pancakes will be obtained.

Our family also adore potato pancakes, we make 3 types, without anything, with minced meat inside and mixed with minced meat. And so and so very tasty.

I also started up yesterday with a recipe

... I make small cutlets from potatoes. ... They are fried on both sides, like pancakes or pancakes. They are fried quickly and are delicious ...

in the middle of cooking I remembered the words of Shpilka

I did potato pancakes today ... well, more precisely, I tried ...
In the end, I decided that it was easier to just fry the potatoes. I think this is my first and last attempt to make potato pancakes.

but he courageously brought it to the end and ... the family was rewarded with a very tasty unusual dinner (I really love potato pancakes, but that was something else)

Thank you, ValeryVP, for trying my potato recipe. I am very pleased that your family liked it.

A new variety of deep purple potatoes is on sale in the UK. All derivatives from this vegetable also remain purple - chips, mashed potatoes, etc.

Dubbed Purple Majesty, this potato tastes the same as its more familiar counterparts, but is rich in anthocyanins, which give blueberries, blackberries and eggplants their distinctive shades.

A new variety is grown in Scotland. This year, about 400 tons of the crop were harvested, which is not very much, but next year the producers plan to increase the figure.

🔗

want! Can you imagine? Serve purple mashed potatoes with green cutlets for dinner (more spinach in minced meat) An interesting way to shock home

I bought such a potato for the first time 5 years ago

well, how retarded I am
how does it taste? potatoes potatoes?

how does it taste? potatoes potatoes?

yeah

I did potato pancakes yesterday ... I had to postpone kakava for one more day

and again potato pancakes. Thanks for the recipe ...

🔗

this is my favorite dish ... sorry for the scarcity of decoration ... well, I really wanted to eat (half of that was left. I already started to eat. Then I remembered that I needed to take a picture)

🔗

puree from this - pure sur

Peace be with you bakers!
sweetka - puree of this - pure sur
yeah ezhli put a little bit and make a spinach frame

[shade]

shade , except for Halloween