Potato pancakes: 10 classic step-by-step recipes

Cooking potato pancakes in the oven

Step 1: Peel and grate the potatoes.

Wash the potatoes to remove sand and dirt, then remove the peel covering the root vegetables. Don't forget to get rid of the eyes too. After you finish peeling, rinse the potatoes under running water again. The next step is to grate this ingredient and place the resulting potato mixture in a colander. And then, using disposable paper towels, lightly squeeze the grated potatoes and blot them to get rid of excess moisture. If this is not done, the resulting potato pancakes will be less crispy and crispy.

Step 2: prepare the mixture for potato pancakes.

From a colander, transfer the potato mixture into a deep bowl, add eggs, flour, salt and other spices to taste. Mix everything with a tablespoon or clean and dry hands. All ingredients should be evenly distributed in the total mass.

Step 3: bake pancakes.

Grease the prepared baking sheet with a small amount of vegetable oil, distributing it evenly over the entire area. In the meantime, also preheat the oven to a temperature of 180-200 degrees, because this is the temperature that is suitable for cooking potato pancakes. Place the potato mixture on a greased baking sheet and place it in the oven for 10-15 minutes. After the specified time, open the oven and use a spatula or metal tongs to turn the potato pancakes over so that they can brown on the other side. Return the pan to the oven and continue cooking for another 5-7 minutes. Then, without waiting for the finished potato pancakes to cool, proceed to serving them.

Important: if you accidentally used too much vegetable oil and the finished pancakes turn out greasy, just immediately place them on paper towels and blot them, removing excess fat.

Step 4: serve potato pancakes.

Serve the finished potato pancakes, cooked in the oven, hot, garnishing them with finely chopped fresh herbs and sour cream. Also, some gourmets love cheese sauce with these pancakes. So serve the way you think tastes best and help yourself. Bon appetit!

Tips for the recipe:

– If you want to make your pancakes more crunchy, you can add grated onion.

– For a more spicy or pungent taste, I recommend adding a couple or three cloves of garlic or red hot pepper to the mixture for preparing potato pancakes to taste.

– In the same way, you can prepare potato pancakes with the addition of cheese or zucchini.

Useful tips

Despite the apparent simplicity of the dish, many people can prepare it, but not everyone can make real potato pancakes. Surely every housewife is familiar with bluish potato pancakes, which are obtained if certain features are not observed. Every chef has probably seen such potato pancakes at the beginning of his career.

We suggest you read a number of tips that will allow you not to make mistakes and get golden, flavorful pancakes.

To prevent potato pancakes from darkening and giving a bluish tint, you must first mix the potatoes with onions. To do this, first put onions in a bowl, and then potatoes. In this case, the latter will not darken and you will not have to rush.
Potatoes can be grated either on a fine or coarse grater. This is not of fundamental importance and depends primarily on the preferences of end consumers.
Potato pancakes, the recipe for which we will give below, need to be fried over medium heat. Here you should take into account that they should be appetizingly browned, while the potatoes inside should have time to fry.
Place the finished potato pancakes on napkins or paper towels. They will absorb excess oil.
To ensure that the potato pancakes reach the table still crispy, do not stack them in a mountain on top of each other. In this case, it is better to put it in one layer.

Eat the finished dish with sour cream. If you first add chopped herbs to it, it will turn out even tastier. To keep the pancakes warm until serving, you can preheat the oven to 120 degrees and place the finished pancakes on a baking sheet. In this case, you need to take into account that, being in the oven for a long time, the potato pancakes can dry out.

Draniki with minced meat in a frying pan

To achieve maximum satiety, my husband especially likes to eat these, I stuff them with meat or minced meat. You can use absolutely any minced meat, for example mixed beef + pork or chicken or game.

We will need:

potatoes – 4-5 pcs.
egg – 1 pc.
minced meat - 300 g
wheat flour – 0.4 tbsp.
salt and ground black pepper

Cooking method:

1. All stages of preparation are almost no different from the first two options. You will also first have to peel the potatoes, and then grate them with a grater or put them through a meat grinder or blender. Next, salt and pepper everything to your liking. Add grated onion and for aroma and juiciness you can add a spoonful of sour cream. Beat in the egg.

2. Salt and pepper the minced meat, mix well. If you have it frozen, be sure to defrost it in advance in a warm place.

3. Add flour to the dough, note that it is used here more than in other options, because I wanted to diversify this second dish to make “creations” similar to lazy pancakes with filling.

4. Heat the frying pan well in vegetable oil.

4. Well, now the fun begins, you need to carefully form small cakes in the form of a potato mixture, put minced meat in the center, and apply dough on top again.

5. Fry over low heat so that the minced meat inside is well and evenly fried for about 2-3 minutes, determine the frying temperature yourself, just make sure that the potatoes do not burn immediately. I also make one or two potato pancakes with a surprise inside, and put a few pieces of ham or sausage in them. Every time we have new lucky ones who then wash the dishes, everything is fair.

One day, my son’s friend was visiting us, and I was just making these crumpets, so he actually said that this dish was gorgeous, just like at McDonald’s.

6. Fry on both sides until a beautiful, appetizing crust, turn over with a special spatula or two forks, like I did. Serve with sour cream and herbs. By the way, cold potato pancakes are also incomparable, you can eat them the next day, just heat them in the microwave, of course they will lose their crunch, but the taste will remain!

How to cook potato pancakes with minced meat

If you bake minced meat in potato dough, you will get products that in Belarus are called sorcerers. But for us it’s just potato pancakes with minced meat. It turns out to be an appetizing, tasty and satisfying dish for the second course. I really like it. If someone also wants to treat their loved ones to sorcerers, you are welcome, let’s prepare this dish together!

Let's take for the recipe:

Potatoes – 1 kg
Egg – 1 pc.
Salt (for potatoes) – 1 tsp.
Flour – 2-3 tbsp.
Minced meat – 300-400 g
Salt (for minced meat) – 1 tsp.
Dried garlic – 1 tsp.
Khmeli-suneli – ½ tsp.
Paprika – 1 tsp.
Ground black pepper - to taste
Vegetable oil - for frying

Actions:

1. First, prepare the minced meat. For this we will take:

400 grams of pork, chicken and onions ground in a meat grinder. Add salt and dried garlic.
Then add the khmeli-suneli spice.
Add sweet paprika and ground black pepper.
Add all spices to your taste. Mix the minced meat thoroughly with your hands.

2. Grate the potatoes on a fine grater. It must stand for 5-7 minutes to release the juice.

Potatoes usually begin to darken quickly when exposed to air. So take a teaspoon of lemon juice and add it to the puree.

Salt - add a teaspoon of salt. Stir. Now the potatoes will not darken.

3. Next, place the entire potato mixture in a colander, covering it with gauze or simply in a sieve. The juice will drain. Starch will accumulate at the bottom of the potato juice. Return it to the potatoes and stir. And now we will prepare the potato mixture in which we will “pack” our minced meat:

Break one egg into grated potatoes (without juice).
Let's add flour. First, one spoon, stir and look at the consistency. Usually two spoons are enough to get the potato mixture to the desired consistency. Not liquid so that it does not spread. But not too thick, otherwise the flour will overwhelm the taste of the potatoes. Looks like pancake batter.

4. Let's start roasting the sorcerers. Heat the frying pan; the heat needs to be medium. If it is too large, the products may burn.

You need enough vegetable oil to cover the bottom of the pan. Place flat cakes 1 cm thick. (1)
Then put minced meat on each of them (a small flat cutlet made from 1 teaspoon of minced meat). (2)
Top with potato mixture. (3)

5. Cover the frying pan with a lid and fry under the lid over low heat for 5 minutes. Then we remove it and turn the products over. You can even turn them over more than once to help them cook better. When a bright golden crust forms, place on a paper towel. And we continue to fry the next batch of sorcerers.

6. Ready-made pancakes with minced meat are very appetizing. They are served with sour cream for lunch. They are best eaten hot and not left for later. Once cooled, they won't taste as good.

Everyone in our family likes potato products with minced meat. When I cook them, it's a holiday for everyone. But I don't do this often. Why? I just forget about them. There are so many incredibly delicious recipes! I want something new all the time. For example, I recently made chopped chicken cutlets - incredibly delicious! Well, the second reason is time! I always ask: “Who will grate the potatoes today?” My husband doesn’t mind, so we cook it together. And quickly, and you don’t overwork yourself. You also need to love and take care of yourself!

Inventory

Kitchen knife, cutting board, plate, tablespoon, mold, oven.

Step 1: fry the mushrooms.

Heat the oil in a frying pan and fry the finely chopped onion in it. At the same time, wash and peel the mushrooms, and then cut them into thin slices. When the onion becomes transparent, add the mushrooms to it and fry everything together for 4-5 minutes. At the end add salt and pepper to taste, stir and remove from heat.

Step 3: prepare the potatoes.

Peel the potatoes, grate on a medium grater and squeeze well to remove excess moisture. In a plate, mix sour cream with egg and dill. Add wheat flour and salt and pepper. Mix again. Add grated potatoes to the resulting mass and mix everything with a tablespoon. This will be the basis for potato pancakes.

Step 4: Place pancakes on a baking sheet.

Grease a baking dish with vegetable oil. Take a mold and use it to make potato pancakes, laying out the layers in the following order: grated potatoes, fried mushrooms with onions and grated potatoes again. Press each layer well so that the potato pancakes turn out neat. Your potato pancakes should not be more than 1.5 centimeters thick, otherwise they simply will not turn out as tasty. Pour oil on top of the potato pancakes.

Step 5: bake potato pancakes in the oven with mushrooms.

Potato pancakes with mushrooms should be baked in an oven preheated to 200 degrees for 10-15 minutes, until the potatoes are covered in a crispy crust at the corners, remaining soft inside.

Step 6: serve potato pancakes in the oven with mushrooms.

Potato pancakes are served hot. Season them with sour cream or tomato sauce, to taste. For beauty, you can put a few mushroom slices on each potato pancake before baking. Bon appetit!

Tips and tricks

To prepare delicious potato pancakes of any type, you need to follow a few tips and recommendations:

Onions must be added to the potato mixture to preserve its white color.
The products are fried over high heat. The potato pancakes are brought to full readiness in the oven or on the stove under the lid.
You can determine the degree of readiness of the bottom side by the beginning of the appearance of a golden crust around the edges.
Draniki can be eaten with sour cream, which can eliminate the taste of raw potatoes that not everyone likes.
This hearty dish is usually served without bread.
Before serving, it is best to remove excess fat from the potato pancakes by blotting them with a kitchen towel.

American potato pancakes for the whole pan

American style hash browns are called hashbrowns. They are traditionally prepared for breakfast. In the rustic version, potato pancakes are made from unpeeled potatoes. A more familiar cooking method for us is to pre-clean the tubers. Potatoes can be boiled or left raw.

In the best restaurants, American hashbrowns are made triangular or cutlet-shaped. At home, they are usually baked in the form of a large pancake. Hashbrown may contain chopped herbs, sausages, and bell peppers. The choice of sauces is sour cream or ketchup. Hash brown is eaten by breaking off small pieces from the pancake and dipping them into the sauce.

Preparation:

grate the potatoes using a grater with large holes;
squeeze out the juice with your hands;
put a cast iron frying pan on the fire;
pour a tablespoon of oil into the pan;
salt and pepper the potatoes;
spread the mixture over the bottom of the pan, level with a spoon;
make the fire lower than medium;
When the bottom side is browned, turn over and fry on the other side.

Flipping a large patty will take some skill. A potato pancake that is too thick will fall apart, and a thin one will not be tasty. The most important thing is to choose the right degree of roasting. As soon as a golden brown crust appears on the side adjacent to the frying pan, you can turn it over.

The optimal thickness of the potato pancake, at which it is easy to turn it over, is no more than 1 cm, preferably 0.7-0.8 cm. You need to turn it over with a spatula and check for readiness with a toothpick.

If the diameter of the pan is more than 15 cm, you will not be able to turn the potato pancake over without breaking it. In such cases, a flat plate helps. The pancake is first carefully transferred to a plate with the fried side down, and then flipped onto the frying pan so that the product is fried on the other side. Despite the complexity of the description, there is nothing difficult about it - usually everything works out the first time.

Toppings for pancakes

Draniki with filling are a real palette of flavors, allowing you to enjoy dishes where the traditional taste of potatoes goes well with meat, fish, dairy products, eggs or vegetables. Housewives came up with many recipes, including Lenten pancakes. Real Belarusian products are prepared without flour. The binding component in them is the egg, and meat is most often used as a filling.

Cooking potato pancakes with meat

A delicious, beautifully shaped dish - potato pancakes with meat. The ingredients are very simple, but the execution is unusual. Which allows you to serve this dish on the holiday table. Guests will be delighted with it.

Perfect for a family dinner too. We use chicken as meat. And although the option is clearly not classic, it is worthy of attention. Because it's delicious and elegant.

List of ingredients:

4-5 potatoes;
250 g chicken meat;
2 eggs;
1 onion;
2 tbsp. l. flour;
60 g cheese;
ground pepper, salt, herbs;

Cooking technology:

Finely chop the greens and onions. Grate the cheese with a fine mesh grater. It is better to take a hard type of cheese. Alternately fry the onions in a frying pan until golden. Transfer it to another container. Then, fry the chopped pieces of chicken breast. Don't forget to pepper and salt them.

Three potatoes on a grater, sprinkle with salt to release the juice faster. Squeeze out the juice.

Add eggs, flour to the mixture and knead the dough.

Heat a greased frying pan. Spoon out the dough mixture. Distribute it over the entire surface of the pan in a thin layer.

Fry the pancake on one side until golden and turn it over to the other. Place the fried meat on one half of the pancake. Sprinkle with onions, cheese shavings and herbs.

Cover the filling with the second half of the pancake, folding it in half. We lightly hold it with a spatula and wait for the cheese inside to melt and stick the product together.

Turn over to the other side. Let sit for a few seconds and transfer the delicious, fried potato pancake with meat to a plate.

How to make the most delicious potato pancakes

Despite the fact that the cooking recipes are extremely simple, it is not always possible to get potato pancakes tasty and appetizing. Then the potatoes quickly darken and the finished products, instead of rosy, have a bluish or brownish tint. Then the internal structure turns out to be too sticky. Then they crumble in the frying pan when turned over on the other side.

What should novice housewives pay attention to when preparing this delicious food?

Some secrets and nuances have already been revealed in the recipe descriptions. Summarizing what has been said, we can note:

To prevent potatoes from browning

When grating, add onion to the mixture at the same time. It can also be grated or chopped with a blender. Onion juice prevents the enzymes contained in the tubers from oxidizing. And the mass remains light.

Adding a little lemon juice or citric acid will amazingly preserve the color. Sometimes it even seems that the mass is becoming even lighter.

Adding a small amount of sour cream, literally a tablespoon, saves the situation.

Another interesting way. Experienced housewives have probably noticed that peeled tubers do not darken in water. In this regard, there is advice from experienced chefs who suggest grating potatoes by immersing the grater in water. The color, of course, remains the same. But the starch is washed out. It is possible to avoid this annoying situation. It is necessary to drain the water and return the starch to the potato dough.

Is it better to grate potatoes on a coarse or fine grater?

There is no clear answer to this question. Most likely, it is necessary to proceed from their personal preferences. The mass, crushed with a blender or grated through a fine mesh, in a frying pan looks more like flat cakes with smooth edges.

Our family loves potato pancakes made from large shavings. At the same time, onions should also be cut not into cubes, but into half rings or into quarters. When you spoon the dough mixture into a frying pan, you get cakes not with a smooth edge, but with bristles sticking out in all directions.

Do I need to return the starch after squeezing out the potato mass?

It is believed that the most authentic (classic) pancakes are fried without flour and without eggs. In some cases, instead of flour, starch is added. If there is little starch in the potato mass, the potato pancakes will not hold their shape and will fall apart in the pan.

Starch binds the ingredients and adds viscosity. In addition, the products are softer and more delicate.

Why do finished products sometimes turn out glued and sticky inside?

This happens most often due to a large amount of flour. When mixing potato dough for pancakes, follow the recipe.

Now, you know what you need to do to make potato pancakes tasty and their internal structure to remain snow-white. These simple products, in the classic version, are served at the family table on weekdays. There is a recipe that helps out on fasting days. But you can also prepare a festive version with meat filling, which will surprise your guests.

Delight yourself and your loved ones with simple and delicious food! If you see an interesting recipe for yourself, save the article on your social media pages. See you again, dear readers!

Potato pancake recipe for the Redmond multicooker

I will not describe this option in detail, for the simple reason that you can take absolutely any recipe as a basis and bake such delicacies in a multi-helper.

The only thing I want to say is that fry them in a bowl with well-heated vegetable oil at a temperature of 100-120 degrees, and select the “Frying” mode with the lid open.

For those who do not understand something or find it difficult to understand, watch this video:

That's all for me. See you on the blog! Have a nice day and a bright, rosy mood everyone!

PS Recently I learned the old Russian-Belarusian, and maybe Ukrainian, sauce for pancakes, who knows what it really was like. I share them with you my subscribers and blog guests.

This sauce is called machanka, such a funny name. To do this, you need the following products, take them by eye: smoked or smoked sausage, pork ribs, rendered lard and chicken legs. All these ingredients will need to be filled with a little water and added sour cream and herbs. And the main thing is to bake it in a pot in the oven until done. After everything is ready, dip the potato pancake in this liquid and eat to your health. Well, gobble up all the remaining ingredients with pleasure.

Draniki in the oven

Kitchen appliances and utensils: grater, dishes for ingredients, oven, microwave, knife and cutting board, wooden spoon, baking sheet, parchment paper.

Ingredients

Green onions	30 g
Butter	60 g
Chicken eggs	1 PC.
Cheddar cheese	120 g
Potato	650 g

Spices

Nutmeg	5-7 g
Oregano	5 g
Dried garlic	5 g
Salt and pepper	According to your taste

How to choose ingredients for a dish

Most of the ingredients in this dish are familiar to everyone, and you won’t have any difficulties choosing them. But among the ingredients for the dish there is also Cheddar cheese, which must be chosen especially carefully. Now I will tell you a few subtleties of this process so that you are always fully prepared.

Original and high-quality British “Cheddar” can be easily identified by several points: taste and color. As for the taste, the “correct” Cheddar has a taste that is similar to nuts and gives off a slight sourness. The color of this cheese should be yellow-white, but you can also buy yellow and even orange Cheddar.

Step-by-step cooking recipe

Wash, peel and grate clean potatoes. I recommend using a large blade.
Take a bowl of cold water, it is best to add a few ice cubes. We send the grated potatoes into cold water. This will help remove excess starch from the vegetable.
We squeeze the washed potatoes by hand and transfer them to a clean bowl.
Add one egg to the potatoes.
Grate the cheese and place it in a bowl with grated potatoes and one chicken egg.
Melt the butter in the microwave and pour it into the potatoes.
Wash and finely chop the green onions. After this, add salt and pepper, oregano, ground nutmeg and dried garlic to the potatoes.
Mix everything with a wooden spoon. Line a baking sheet with parchment paper and grease with a small amount of vegetable oil.
Use your hands to make cutlets out of potatoes and place them on a baking sheet.
Preheat the oven to 220 degrees and place a baking sheet with potatoes there for 45 minutes.

Video recipe for pancakes in the oven

With this video you will not have any problems preparing delicious pancakes in the oven. All you need is to watch a wonderful and quick video that will teach you how to properly prepare such a dish.

How to cook potato pancakes in the oven according to a step-by-step recipe with photos

55 min

100 kcal

5/5 (7)

I love the summer vegetable season with the abundance of fresh produce that can be easily and quickly prepared into something nutritious and healthy. I remember how, as a child, my mother spoiled us with delicious potato pancakes with cheese - sometimes this dish is called potato pancakes. At the same time, she always repeated that fried foods are not very healthy, and preferred to cook them in the oven.

I want to tell you one such recipe on how to quickly feed your family a nutritious and healthy dish without unnecessary ingredients. You can use it to make wonderful potato pancakes baked in the oven, or you can make a big, big pancake, which you can then cut into pieces and serve.

Kitchen utensils: knife, grater, bowl, baking tray.

Draniki without adding cheese

If you don’t have cheese at the moment, but really want to cook potato pancakes in the oven, you can do it another way, by adding flour.

For this you will need the same ingredients as in the main recipe, with the exception of cheese. You should also take 4-5 tablespoons of flour.

Fill the peeled and grated potatoes with ice water and set aside.
Drain and squeeze out the water.
Add oil, eggs, green onions, spices, salt. Stir, then add flour. The resulting mass should be of such a consistency that you can give it the shape you need.
Grease a baking sheet with sunflower oil. We spread the mass on it, forming blanks of a shape convenient for you.
Turn on the oven and set the temperature to 190°, place the baking sheet with the preparations in it.
Bake until golden brown for about 25-30 minutes, then remove from the oven, lay out, and serve.

You can serve the potato pancakes with sour cream or another sauce you like.

How to make potato pancakes with cheese

Delicious flatbreads with added cheese and fried in a frying pan will be a delicious addition to tea. The author of this recipe suggests grating the vegetable on a coarse grater.

It depends on you, but I like it when the potatoes are grated coarsely. And the onion is cut into half rings. When frying, they do not fit tightly to each other and a kind of layering of the product is formed. And “bristles” protrude along the edges. Apparently, that’s why they were called that in Sweden - the bristly monk.

Let's prepare the ingredients:

5-6 raw potato tubers;
1 onion;
1-2 tbsp. l. flour;
1 egg;
50-70 g hard cheese;
salt pepper:
1-2 cloves of garlic;

How we will cook:

Grate the cheese with a fine grater and place in a bowl. Next, finely chop the garlic. Lastly, use a large mesh grater to make potato chips. And before it darkens, quickly mix it with onions and cheese.

Beat in the egg. Mix well. Salt and pepper to taste. Add a finely chopped clove of garlic. Sprinkle flour and mix everything. The dough is ready.

Heat a frying pan with oil. Spoon onto the flatbread. Press them down lightly so that they are flat.

Fry the products on both sides over low heat. Once a golden crust has formed, remove to a plate.

Cooking delicious jerky with cottage cheese

While writing this article I came across this amazing recipe. I decided to post it in the article. It is unusual in that potato pancakes are prepared with the addition of cottage cheese. But on the other hand, if you think about it, there is nothing unusual about it.

After all, we fry potato cakes with cheese? And cottage cheese is its original product. But the amazing moments don't end there. We will fry the products without flour. So, get acquainted.

We will need:

1 kg of potatoes;
300 g cottage cheese;
2 eggs;
1 onion;
1 tsp salt;

Preparation:

We clean the tubers, divide each tuber into several parts. Add the onion, cut into quarters. Grind the products with an immersion blender.

Strain the mixture through cheesecloth, removing excess juice.

Add 300 g of cottage cheese and 2 eggs to the mixture. Salt and mix. All. The dough is ready.

Heat the pan and fry the products over medium heat until golden brown. The products are tender and juicy. And they have a special taste. Try it!

Ingredients

Product	Quantity
Potato	500 g
Onion	1 head
Hard cheese	60 g
Chicken eggs	1 PC.
Sour cream, fat content 15%	1 tbsp. l.
Dried garlic	1 tsp.
Salt, ground pepper	taste
Dill greens	3-5 branches
Butter	50 g

With cheese

To make the dish satisfying, you need to add this dairy product. How to cook potato pancakes with cheese? Almost any variety is suitable; melting when toasted, it will give the finished dish a delicate flavor. The duo of ham and cheese will help enhance the impression, and good advice: take care of the addition in advance.

Ingredients:

potatoes – 600 g;
flour – 50 g;
egg – 1 pc.;
ham – 100-120g;
onion – 1 pc.;
cheese – 100 g;
spices - a pinch;
greens - half a bunch.

Cooking method:

Grate the cheese, potatoes, finely chop the onion and ham, squeeze out the juice.
Combine all the products, add the egg, mix, pour in the flour, stir thoroughly again. If desired, add spices (salt, pepper), chopped herbs (dill, parsley).
Fry for about five minutes, turning.

Potato pancakes recipe, ingredients

Draniki are great because you always have potatoes on hand. Potato pancakes will save time, diversify your diet and are in no way inferior in taste to fried pancakes.

To make the dish successful, you need to know a few secrets. The recipe for potato pancakes is very simple. One condition is that you will need a non-stick baking tray or baking paper, as well as:

6 potatoes;
egg;
small onion;
1-2 tablespoons flour (you can use starch);
salt, pepper or any spices to your taste;
oil for greasing the baking sheet;
2 tablespoons of sour cream.

Here are simple secrets that will help you prepare delicious potato pancakes:

young potatoes are not suitable for potato pancakes due to their low starch content;
before grating, pour boiling water over the potatoes, wipe dry with a towel, this will remove excess moisture and help make the potato pancakes crispy;
Rub the potatoes alternately with the onion, which will prevent them from darkening.

Photo: WomanEL

Potato pancakes made from potatoes with sausage

Deruns are prepared in different ways - depending on how you like them! Many people like to add sausage, ham, and sausages to minced potatoes. And if it’s also with cheese... mmm))) Simply delicious! Today we will prepare such delicious flatbreads with ham sausage and cheese. Try it with us, you won’t regret it!

Let's take for the recipe:

Potatoes – 500-600 gr
Ham sausage – 200 gr
Hard cheese – 100 g
Greens (parsley, ukrom) – 30 g
Egg – 1 pc.
Flour – 3-4 tbsp.
Salt, pepper - to taste
Vegetable oil for frying

Actions:

1. Potato cakes cook very quickly. But preparing for frying will take some time:

First, you need to grate the ham sausage on a coarse grater.
Then grate the cheese on the same coarse grater.
Finely chop the greens (parsley and dill).
And lastly, grate the potatoes. It really needs to be rubbed last so that it doesn’t have time to darken.

If you want it to be perfectly snow-white, add a teaspoon of lemon juice to it.

And one more rule! We have already said that you need to remove the juice from the potatoes, otherwise the dough will be too liquid. To do this, we simply put the potatoes in a sieve and waited for the juice to flow by gravity into a bowl standing under the sieve. This is best done if you grate the tubers through a fine sieve or grind them in a blender.

But if you grate potatoes on a coarse grater, and even in small quantities, the juice will not flow out actively. Therefore, it is better to squeeze it out by hand. Simply pick up a lump of potato and squeeze until most of the juice comes out.

2. Now we can combine all the chopped products together and start frying.

We have already put grated sausage and cheese into the container for preparing the minced meat, and sprinkled some herbs.
Grated potatoes were placed on top. Broke an egg. Salt and pepper to taste.
It remains to add a few tablespoons of flour. Start with two spoons. Stir and see how the dough turns out? If it’s runny, add one or two more spoons.

3. In the final version, the mixture should be thick enough and not spread like pancakes. But don’t overdo it with flour, so as not to eat solid flour dough later. You can add no more than 3-4 tablespoons of flour. I think that this amount in combination with a chicken egg is enough for the potato pancakes to set over the fire and not fall apart during frying.

4. Heat a frying pan, pour vegetable oil into it and fry over medium heat. We form the cakes either with a tablespoon or sculpt them with our hands.

The products will turn out super-tasty, aromatic, and tender. Sausage adds richness to the dish. Serve pancakes with sour cream! Simply incredibly delicious! Bon appetit!

Step-by-step recipe for sorcerers' potato pancakes with minced meat

The dish turns out to be very appetizing and tasty - a juicy meat cutlet framed by a thin crispy potato crust. Sorcerers, as this recipe is also called, is worth trying.

What you need to prepare:

potatoes - 900 gr.
minced meat - 350 gr.
onion - 1/2 pcs. small size
lemon juice - 1 tsp.
garlic - 1 clove
salt, pepper, basil, oregano
vegetable oil

Cooking method:

Grate the tubers on a medium grater, and to prevent the potatoes from darkening, add lemon juice. Add salt, mix well, place in a colander to drain excess liquid. After the liquid has drained, pour it out and add the settled starch to the grated potatoes. Add eggs, mix.
Season the finished minced meat with salt, pepper, dry basil, oregano or your favorite spices. Add chopped garlic, finely chopped onion. Excess liquid is not needed in this recipe, so it is better to put the onion in the minced meat in this form, and not grind it to a puree, as this will release less juice from the meat. Form blanks from minced meat.
Place several layers of paper towels on a cutting board. Take some minced potatoes and make a flat cake out of it. Place the minced meat on top and even it out, making it slightly smaller in size than the vegetable flatbread. Put a little more potatoes on the minced meat and form a cutlet so that the meat does not peek out. Place prepared semi-finished products on a paper towel. We do this so that excess juice is absorbed, which continues to release from the potatoes. Immediately before frying, pat the top of the cutlets dry with a towel.
Pour oil into a heated frying pan, add pancakes, reduce heat to below medium and fry on one side, covering with a lid with a hole or a special device, if you have one. Leave for three minutes, then fry on the other side. Then turn them over again and in total they should cook for 9-10 minutes under the lid. This time is enough for the meat to cook inside.
First place on a paper napkin, once the excess oil is absorbed, you can serve.

Recipe for potato pancakes with meat

Draniki with meat is a unique combination of popularly loved potato pancakes with very tender and tasty meat. Chicken meat is best suited for this. The dish turns out incredibly tender, aromatic, with crispy crusts. It’s impossible to stop, the cakes fly away one after another! You can see this for yourself when you prepare this dish.

Let's take for the recipe:

Potatoes – 500 gr
Chicken breast – 300 gr
Egg – 1 pc.
Flour – 5 tbsp.
Salt, pepper - to taste
Greens – 1 bunch

Actions:

1. Let's start preparing the dish by preparing the products included in its composition:

Grate the potatoes on a coarse grater. Let's squeeze out the juice with our hands and transfer the potato chips to a bowl in which we will create the preparation for potato pancakes.
Then finely chop the greens.
Cut the chicken breast into small pieces.

2. Break one egg and add it to the general mixture. Salt and pepper to taste.

3. Add 2 or 3 tablespoons of flour and stir the mixture. If it is too liquid, add more flour. Mix well.

4. Pour 3 tablespoons of vegetable oil into a well-heated frying pan and form flat cakes with a tablespoon. We will fry them over low heat for about 5 minutes so that the pieces of meat are well fried. It will take the same amount of time to fry them on the other side.

Usually I put all the tortillas in a saucepan, literally pour a quarter glass of water and simmer over low heat for another 7-8 minutes. The meat is completely cooked.

5. Appetizing, very tasty and beautiful potato cakes with tender, aromatic pieces of chicken meat.

It’s hard to tear yourself away from such delicious pancakes. They are perfect for a hearty lunch! The meat is tender and juicy. The flatbreads are golden brown. They don’t crunch so much, but that doesn’t make them any less tasty, especially with sour cream.

Belarusian potato pancakes with meat

Well, this look reminds me of the smell from childhood, like that of my grandmother, for me it’s also quite light. My grandmother adheres to a small diet, and therefore prepares pancakes with chicken meat, or with chicken thighs. And I like it best with chicken breast. Of course, these “creations” themselves can hardly be classified as lean, dietary dishes. You agree with me? Just calories and a lot of oil, also fried in fat.

This technology is passed on from generation to generation, because there is nothing better than these juicy pancakes, as the Belarusians used to call them, it was from them that we got acquainted with this dish and now we all love it very much.

We will need:

potatoes - 0.5 kg
onion - 1 pc.
chicken egg - 1 pc.
flour - 2 tbsp. l
sour cream (in dough) - 2 tbsp. l.
salt and black pepper
meat (I have chicken thigh fillet) - 300 g
vegetable oil for frying;
sour cream for serving

Cooking method:

1. Thaw the legs or chicken breast if your meat is frozen. Wash well under cold running water. Cut into pieces with a sharp knife, remove the skin, it will not be needed. The pieces must be very small so that they are thoroughly fried later.

2. Peel the potatoes.

3. Pass it through a meat grinder. If you don’t want to take out a meat grinder, then you can do such simple things as grate it on a coarse grater. You can also not cut the meat, but pass it through this electrical appliance.

4. Now mix the meat pieces with minced chicken. Mince the onion or grate it.

5. Next, salt and pepper the mass, add 10-20% sour cream in your own way. Sprinkle with flour and add an egg. Stir. The consistency of the dough should be like pancake dough or thick cream.

6. Using a spoon, carefully place small flat cakes in the form of circles or ovals onto a heated frying pan with vegetable oil. You can make absolutely any shape, the one you like best.

7. Fry them until cooked on both sides until they have a nice piquant crust. Have a magical eating experience! Bon appetit! Garnish with herbs and sour cream.

Potato pancakes with cheese

Cheese is a great product that is added to many dishes, either a little or in large quantities. It really depends on the recipe.

In general, cheese and potatoes complement each other. Take, for example, potatoes and meat, which are baked in the oven! A golden brown crust of cheese combined with potatoes and meat – mmm...yum-yum)) delicious!

That's how it is in the recipe for potato pancakes with cheese! Amazing recipe! The flatbreads turn out delicious. The potatoes are crunchy, and the gooey, melted cheese adds a creamy flavor that is simply delicious in this dish. Let's cook it!

Let's take for the recipe:

Potatoes – 600 gr
Hard cheese – 100 g
Sour cream – 2 tbsp.
Salt, ground black pepper - to taste
Onion – 1 pc.
Greens (parsley, dill) – 10 g
Flour – 2 tbsp.
Egg – 2 pcs

Actions:

1. Let's start by preparing all the products.

Grate the cheese on a fine grater.
Let's break two eggs.
Let's prepare the sour cream.
Finely chop the greens
Grate a large onion on a coarse grater.

2. Now that we have all the ingredients prepared, it’s not scary to grate the potatoes. It simply won’t have time to darken, because we will immediately combine it with the rest of the products and start frying the flatbreads in a frying pan.

Grate the potatoes on a coarse grater and add finely chopped greens to it.

3. Combine potatoes with other products:

Salt and pepper the potatoes to taste.
Add onion grated on a coarse grater.
Add 2 tablespoons of sour cream.
We send eggs here.

4. Now put the finely grated cheese into a bowl. It is this that will give the potato pancakes a creamy flavor. And so that the flatbreads do not fall apart during frying, we will also add flour. It will be very tasty!

5. Let's start frying! Heat up the frying pan. Pour oil, but watch the fire. Do not overheat the pan. If the oil starts to burn, all the pancakes will be ruined. The heat should be medium so that the products fry but do not burn. 3-4 minutes on one side. Then you need to turn it over and fry the same amount on the other one.

6. The result of our efforts will be charming and delicious potato and cheese flatbreads. Insanely delicious! Bon Appetit everyone!

I think that your loved ones will be happy to eat such delicious crispy flatbreads. They will especially enjoy the creamy taste of the cheese. The dish is very easy to prepare. Even a child can handle it! Cook with taste! Delicious food is your great mood!

Zucchini pancakes in the oven basic recipe

More juicy potato pancakes are obtained if potatoes are completely replaced with zucchini. This recipe necessarily uses a larger amount of flour than the classic one, and the zucchini mass itself should be squeezed out very well, otherwise the pancakes on the baking sheet will simply fall apart. More eggs are also added in order to hold the parts of the dough together, but mostly whites, not yolks. Such potato pancakes turn out to be very interesting and healthy if you dilute the wheat flour with whole grain flour.

Ingredients:

zucchini – 600 g;
eggs 1 cat. - 2 pcs.;
greens - a bunch;
salt – 1 tsp;
vegetable oil – 1 tbsp. l.;
wheat flour – 4 tbsp. l.;
whole grain flour – 2 tbsp. l.

Cooking method:

Wash the zucchini, remove the skin. If they are not too young, remove the core with the seeds - they will get in the way.
Grate the zucchini in large portions and immediately squeeze (as much as will fit in your palm).
When they are all rubbed, let them stand and after 10 minutes squeeze them out again.
Beat the eggs separately and add to the zucchini.
Salt this mass, throw in the chopped herbs.
Thicken with flour, stirring well as you go.
Place the potato pancakes on a greased baking sheet and bake at 200 degrees until dark. Serve hot.

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Zucchini and potato pancakes are equally easy to modify: if you are trying to get rid of flour, you can take large oat flakes and grind them in a blender - you will get a more useful “thickener”. Also, connoisseurs of interesting flavors can add grated cheese to the dough or put a piece in the middle: for the latter option, mozzarella is best suited - once hot, it stretches into threads when bitten. Similarly, you can add fried minced meat to the center: such pancakes were popular in the USSR.

Hearty pancakes in the oven: step-by-step recipe

The previous option for preparing potato pancakes is good to use if you do not have eggs and wheat flour. If you have these ingredients in stock, then it is recommended to make such products together with them.

So, we need:

not very large potatoes - 7 pcs.;
sweet onions - 2 pcs.;
unscented vegetable oil - 20 ml;
white flour - 3 large spoons;
raw egg – 1 pc.;
breadcrumbs - ½ cup;
table salt and crushed pepper - use to taste.

Baked potato pancakes with minced meat

The already excellent potato pancakes will become even better if you add minced meat to them. These cutlets are not only very tasty, but also filling. Potato pancakes in the oven with minced meat will be an excellent addition to main courses or a wonderful independent snack during the day.

Ingredients:

Minced meat – 300 g;
Medium potatoes – 6 pcs.;
Salt and ground black pepper – as per preference;
Egg – 1 pc.;
Medium onion – 2 pcs.;
Semolina – 2 tbsp;
Sour cream or yogurt – 1 tbsp;
Fresh herbs - to taste.

Preparation

The first step, as always, is to prepare the onions. Remove the husks, rinse, and cut into small cubes.

Wash the peeled potatoes, then chop them using a medium grater and place in a convenient container. Immediately add half the onion, chicken egg, semolina, salt and pepper. Mix the resulting mass thoroughly.

You can use any minced meat for potato pancakes: chicken, pork, beef, turkey, mixed. Place it in a convenient bowl. Add finely chopped fresh parsley or dill, sour cream, onion cubes, ground pepper and salt there. Mix the pancake filling well.

The dough and filling are ready, so you can start forming the pancakes.

Place a tablespoon of potato mixture on a baking tray lined with baking paper. Spread a teaspoon of minced meat on top. “Cover” the filling with another tablespoon of dough. Form all the cakes in this way.

Place the baking sheet with the stuffed potato pancakes into the oven, preheating it to 200 degrees. Bake potato pancakes with meat for 25-30 minutes until a beautiful golden crust appears.

Serve potato pancakes in the oven with meat warm or hot with vegetables, pickles and sauces.

Zucchini recipe

In the summer, the traditional taste of potato pancakes in the oven will be perfectly diluted with zucchini. Try mixing the filling and get a juicy and tender dish. You will need the following products:

potatoes - 300 g;
zucchini - 1 pc. medium size;
flour - 200 g;
eggs - 2 pcs.;
pepper, spices - optional.

Advice. Chopped onions or garlic in the dough will add piquancy to the potato pancakes.

Start cooking with the vegetable component:

Wash, peel and cut the potatoes and zucchini into large pieces. Grate the vegetables onto a coarse grater into separate bowls. Let the ingredients sit for a while and remove any excess liquid.
Mix the shavings in one bowl.
Add spices. Provençal herbs have proven themselves well in potato pancakes.
Break the eggs there too. Stir until smooth.
Add flour little by little. Knead until thick sour cream.
Grease a baking sheet with sunflower oil or cover with food paper. Place pancakes on it.
The flatbread should not be thick, otherwise it will remain raw in the middle. Bake for about 30 minutes. at a temperature of 180°C.

Advice. You can give the pancakes their usual rounded shape with your hands or a large spoon.

Use culinary tricks to avoid mistakes when baking pancakes in the oven:

Avoid using new potatoes in recipes. It's too watery. If you cannot get around this condition, add dry starch (1 tbsp) when kneading the dough.
Draniki can also be made from finely grated vegetables. They will not have a crispy golden crust.
If you take young zucchini, you don’t have to peel them.
Enjoy the potato pancakes immediately after baking. The flatbreads quickly lose their crispy texture.

Draniki are a versatile and satisfying food. It can be an appetizer or main course at a family feast. Use one of the recipes and surprise your loved ones.

How do you prepare potato pancakes?

Potato pancakes step by step classic recipe with photos

Among the many side dishes, potato pancakes are not the best choice, since they are quite a fatty product and are prepared in a large amount of oil. However, they can be made lower in calories by baking them in the oven!

However, potato pancakes without frying are not at all the same taste the taste of which is so familiar to us since childhood. Therefore, if you are tired of buckwheat and pasta as a side dish, we offer you a recipe for classic potato pancakes, which go well with all types of meat and fish.

Ingredients:

Potatoes – 500 gr. (depending on the desired number of potato pancakes, the amount of potatoes may vary)
Flour – 150 gr.
Sour cream 15-20% - 1 tbsp. l.
Egg – 2 pcs.
Onion – 2 heads.
Ground garlic or two or three cloves crushed in a garlic press.
Salt.
Pepper, to taste.
Oil for frying.
Greens, to taste.

1. Peel the vegetables.

2. Grate the potatoes and onions on a coarse grater, add a spoonful of sour cream and mix everything thoroughly. Sour cream is needed so that the potatoes do not lose their fresh color, and the potato pancakes are light and not dark gray.

3. Salt and pepper the resulting mass, add herbs (optional). Mix everything well.

4. Add 2 eggs to the resulting mass and sift the flour - this will make the potato pancakes softer and more tender. Stir until smooth.

6. Since potatoes are a starchy product, and in the future they will have to be fried, let’s make our potato pancakes a little healthier: take a strainer and place it over a pan or container. Place a couple of tablespoons of the prepared dough into it and mix thoroughly so that the potato juice flows into the pan. This is also necessary in order to remove excess liquid and get especially crispy pancakes.

7 Heat a frying pan with oil well. Place the dough there (1 tablespoon - 1 potato pancake). Fry on both sides until done.

8. Serve potato pancakes as a separate dish, or with vegetables or meat. You can use sour cream with garlic and pepper as a sauce - a great flavor addition!

Forming and baking products

After preparing the potato base, place it in portions on a baking sheet with baking paper (1 large spoon - 1 potato pancake). Having filled the sheet, it should be placed in a preheated oven. It is advisable to cook the products at a temperature of 210 degrees for ¼ hour. After the specified time has passed, the potato pancakes must be turned over using a spatula. You should also reduce the temperature to 175 degrees. In this state, the products must be baked for another 40 minutes.

During this time, the potatoes will become completely soft and well browned. If necessary, the potato pancakes can be turned over several more times.