What you need to make potato pancakes. Potato pancakes recipe with photos

Potato pancakes are the simplest and most delicious dish that can be quickly prepared at home for breakfast. You can serve potato pancakes with sour cream for tea or eat them as an independent and quite nutritious dish.

There are quite a lot of recipes for making potato pancakes. So, some housewives prefer to cook them with sauerkraut or mushrooms, add carrots, herbs and even cheese to them.

The simplest recipe involves coarsely grated potatoes. To prevent potato pancakes from falling apart, they add egg and wheat flour. Let's look at a simple classic recipe for potato pancakes with step-by-step photos and several alternative variations for preparing delicious pancakes at home.

By the way, if you like potato dishes, we recommend looking at the recipe for making potato casserole with chicken breast in the oven and the recipe for classic dumplings with potatoes. It will be delicious!

Ingredients

Calorie content of potato pancakes

Calories
397 kcal

Squirrels
6.0 g

Fats
26.4 g

Carbohydrates
35.2 g

Cooking pancakes

Step 1

Peel the onions and potatoes. If you like potato pancakes with garlic, you can also prepare two cloves. We took dry garlic, which gave the potato pancakes a light and unobtrusive aroma.

Step 2

Grate the potatoes. It is advisable to do this quickly, because the potatoes quickly darken.

Step 3

We also grate the onion and add it to the potatoes. If the potatoes and onions are too juicy, you need to squeeze them out and drain the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.

Step 4

Break an egg into the potato mixture. Also add salt to taste (about 1/2 tablespoon), ground pepper and spices to your taste. We added a little suneli hop, ground pepper and dry garlic.

Step 5

Step 6

Mix the potato mixture thoroughly until smooth.

Step 7

Pour a small amount of vegetable oil into the frying pan and wait until it warms up well. Using a spoon, carefully spoon the potato mixture into the pan. Don't make the potato pancakes too thick, otherwise they may remain damp inside.

Step 8

Fry pancakes over medium heat on both sides until golden brown.

Step 9

We transfer the finished potato pancakes to a beautiful plate and serve with sour cream. If desired, sour cream can be mixed with chopped herbs or garlic - it’s up to your taste. Bon appetit!

Little tricks

If you don't like greasy or oily dishes, remove the hash browns from the pan and place on a paper towel. It will absorb excess fat, and the finished dish will turn out even tastier.

To prepare potato pancakes, you will need raw potatoes grated on a coarse grater. To prevent the potatoes from turning blue, you can immediately mix them with grated or chopped onion using a blender.

It is better to fry potato pancakes over low heat so that the inner layers of the potatoes have time to steam and do not remain damp. You need to pour a little oil into the pan, otherwise our dish will turn out too greasy and cloying.

2 comments

In fact, preparing potato pancakes is very easy. The main thing is to follow a few simple rules that allow you to achieve a beautiful golden color and unforgettable aroma of fried potatoes.

If you liked the classic recipe for potato pancakes, check out a few more alternative recipes for this wonderful dish. It will be delicious!

Draniki with minced meat in a frying pan

Delicious and nutritious potato pancakes can be prepared by combining potatoes with minced meat. You can use minced pork, beef, chicken or turkey - whichever you prefer.

To prevent potato pancakes from falling apart, you need to add a chicken egg to them. It is better to grate the potatoes smaller. You can also add chopped dill to the potato and meat mixture, which will hold the potato pancakes and give them a pleasant aroma.

Ingredients:

Potatoes – 6 – 7 pcs.
Minced meat (pork, beef, chicken) – 250 – 300 g
Onions – 2 pcs.
Egg – 1 pc.
Onions, garlic, spices - for minced meat
Spices, salt - to taste
Flour – 2 tbsp. spoons

Preparation:

Add onion, garlic, salt, ground pepper and other spices to the minced meat to your taste.
Chop one large onion with a knife or grate it. We do the same with potatoes.
Squeeze the potatoes and onions and drain the juice with the starch.
Add egg, flour, salt and spices to potatoes.
We form a flat cake from the potato mass, put a little minced meat inside and make small pancakes so that the minced meat filling is inside. If you wish, you can simplify the task and simply mix the minced meat with the potato mixture.
Place potato pancakes on a heated frying pan and cover with a lid. The fire should be small. Carefully turn the potato pancakes over and fry on the other side until golden brown.

Serve the dish to the table and enjoy its pleasant and rich taste!

Potato pancakes with mushrooms - hearty and tasty

Potato pancakes with mushrooms are a simple and tasty stand-alone dish that is perfect for a family dinner. You can cook them with fresh or salted mushrooms. Fresh champignons are perfect for these purposes; they are best fried in butter beforehand.

Ingredients:

Raw potatoes – 6 – 7 pcs.
Fresh champignons – 200 g
Onion – 1 pc.
Egg – 1 pc.
Flour – 2 tbsp. spoons
Butter – for frying mushrooms
Salt, spices - to taste
Greens - to taste

Preparation:

Since champignons produce a large amount of juice when cooked, we will first fry them in butter. Butter will give the mushrooms a delicate and pleasant taste. To fry the potato pancakes themselves, it is better to use vegetable oil so that they do not stick to the pan.

We clean the champignons and cut them into medium-sized pieces, because... They will shrink significantly when cooked. Fry the mushrooms in butter in a frying pan until all the moisture is gone. To give the mushrooms a pleasant aroma, you can add a little finely chopped onion to the pan.
Peel the onion and chop it into smaller pieces.
Grate the potatoes on a coarse grater and mix with onions. Thanks to the onion, the potatoes will not turn blue.
Place the potatoes and onions in a colander and squeeze thoroughly to get rid of juice and excess starch.
Transfer the potatoes and onions to a bowl, add the fried champignons.
Break the egg, add flour, salt and ground pepper to taste. If desired, add chopped herbs and mix thoroughly.
Heat a frying pan with vegetable oil to medium temperature. Using a spoon, spread the resulting mass into a frying pan and fry the potato pancakes on both sides under the lid until golden brown. Just don’t make the potato pancakes too thick, otherwise the potatoes inside may remain slightly soggy.

Serve potato pancakes (deruny) with mushrooms to the table along with sour cream. Bon appetit!

By the way, you can cook potato pancakes with canned mushrooms, which need to be cut into smaller pieces and carefully squeezed out of the juice.

If you prefer to use dried mushrooms, soak them for 10 hours in cold water, then chop them into smaller pieces and fry in butter. It will be delicious!

Potato pancakes with sauerkraut

When you are already quite tired of classic potato pancakes, you can add various fillings to them. Some housewives prefer to make potato pancakes with sauerkraut, which turn out less cloying and acquire a slight sourness.

You can serve this dish with green onions and sour cream. It is perfect for a full lunch, it turns out filling and tasty.

Ingredients:

Potatoes – 6 pcs.
Sauerkraut – 200 g
Chicken egg – 1 pc.
Onion – 1 pc.
Flour – 2 tbsp. spoons
Vegetable oil - for frying

Preparation:

Grate the onion or chop it using a blender.
Chop the sauerkraut into smaller pieces with a knife, mix with the onion and squeeze to remove excess juice.
Grate the potatoes, squeeze and mix with cabbage and onions.
Add the egg to the resulting mass, salt and pepper to taste.
Add a couple of tablespoons of flour. If desired, you can replace the flour with semolina. Mix thoroughly.
Heat a frying pan with vegetable oil and fry pancakes over medium heat on both sides under the lid. Remove the potato pancakes and place on a paper towel to remove excess oil.

Ready pancakes can be sprinkled with chopped green onions and served with sour cream. It turns out very tasty. Bon appetit!

Potato pancakes with cheese

Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese to the potatoes. Hard cheese is best suited for these purposes, but if you wish, you can limit yourself to processed or feta cheese.

If you take processed cheese, do not forget to leave it in the freezer for 30 - 40 minutes. Then it will be easy to grate without spreading over its surface.

You can also add a little chopped dill or garlic to the cheese pancakes. They are best served with sour cream, to which you can also add herbs or your favorite spices.

Ingredients:

Raw potatoes – 7 pcs.
Onion – 1 pc.
Cheese – 200 g
Chicken egg – 1 pc.
Flour – 2 tbsp. spoons
Oil – for frying
Spices, herbs and salt - to taste

Preparation:

Chop the onion into smaller pieces and place in a colander to allow the juice to drain.
Peel the potatoes and grate them on a coarse grater. Add to the onion and squeeze.
Three cheese on a grater. Place in a bowl and add potatoes and onions to it.
Break the egg, add flour, salt and pepper the resulting mass. If desired, add chopped herbs.
Heat the frying pan with oil well and leave it on medium heat. Spread the resulting potato-cheese mixture with a spoon and level it so that you get potato pancakes that are not too thick.
Fry the pancakes on both sides until they acquire an appetizing golden hue. Place them on paper napkins or a towel to remove excess fat.

Transfer the finished cheese pancakes to serving plates and serve. Bon appetit!

Recipe for potato pancakes without eggs

If you prefer diet or vegetarian potato pancakes without eggs, you can use this recipe. Since potatoes without eggs are harder to turn, it is better to grate them on a fine grater. We will also add a little semolina to the potato mixture for binding, and a clove of garlic to add flavor. Try it, you will like it!

Ingredients:

Potatoes – 6 – 8 pcs.
Onion – 1 pc.
Semolina – 3 tbsp. spoons
Garlic – 1 clove
Salt, ground pepper - to taste
Oil – for frying

Preparation:

Peel and grate the potatoes on a fine grater.
Grind the onion on a grater or using a blender. Mix with potatoes and squeeze to get rid of juice and starch.
Squeeze out a small clove of garlic and mix with potatoes.
Add semolina, ground pepper and a small amount of salt to the resulting mass. If desired, you can also add chopped herbs, such as dill.
Heat a frying pan with oil over medium heat. During this time, the semolina will swell a little and you can start frying the potato pancakes.
Carefully spoon out the resulting mixture and form pancakes. Just don’t make them too thick so that the potatoes inside don’t remain damp.
Fry the potato pancakes on both sides until golden brown and serve. Bon appetit!

Delicious potato pancakes with carrots

Juicy and tasty potato pancakes can be made from potatoes and carrots. Carrots make the dish less cloying and give it extra sweetness. Like classic pancakes, they are best served with sour cream and herbs. If desired, you can add a little chopped herbs to the potato mixture before frying.

Ingredients:

Raw potatoes – 5 pcs.
Carrot – 1 pc.
Egg - to taste
Greens - to taste
Flour – 2 tbsp. spoons
Salt, spices - to taste
Oil – for frying

Preparation:

Grate carrots and potatoes. It is advisable to take a larger grater for this.
Squeeze the vegetables and drain the juice and starch from them. Add flour, egg, salt and ground pepper to the resulting mass. Mix thoroughly.
In a preheated frying pan, fry potato and carrot pancakes on both sides until golden brown. Just don’t turn the heat up too high, otherwise the potatoes inside won’t have time to cook and will remain soggy.
We serve potato pancakes with sour cream to the table and enjoy their delicate taste and unforgettable aroma. Bon appetit!

Little tricks and secrets for making crispy potato pancakes

Despite the apparent simplicity of this wonderful dish, the preparation of potato pancakes has its own nuances and secrets. Even the size of the mashed potatoes can largely determine the duration of cooking and the taste of the finished dish.

To prepare truly tasty and juicy potato pancakes, just follow these rules:

Before adding the egg, squeeze the potatoes thoroughly to get rid of excess starch. Then, when placed in a frying pan, the potato pancakes will not spread and turning them over will be much easier.
Grated potatoes quickly turn blue and acquire a characteristic smell. You can get rid of this property by adding a little chopped onion or lemon juice to the potato mixture.
It is better to fry pancakes over medium heat and even under a lid. Then the inner layers of the potatoes will have time to cook, and the top layers will not burn.
To prevent potato pancakes from spreading, egg and wheat flour are added to them. Also, sometimes flour is replaced with starch, and in vegetarian recipes only flour is used.
You can add new flavor notes to potato pancakes by preparing them with filling or additional ingredients. Thus, many recipes use mushrooms, fresh or pickled cabbage, zucchini, broccoli, and even minced chicken or meat.
If potato pancakes are prepared without eggs, it is better to grate the potatoes on a fine grater. Then it will be easier to turn the pancakes, and they will not spread around the pan so much.
For frying potato pancakes, you need to pour only a little oil and add as needed. Then the finished pancakes will turn out less greasy and will not spread over the surface of the pan.
Fried pancakes can be placed on a paper napkin or towel to get rid of excess fat.
It is best to serve potato pancakes with low-fat sour cream, to which you can also add a little garlic or chopped herbs.
You can quickly cook a large number of potato pancakes on a baking sheet in the oven. To do this, line a baking dish with foil or parchment paper, grease it with vegetable oil and carefully lay out the potato pancakes.

Draniki (shingles)— potato pancakes related to the dish of Belarusian cuisine. But they gained popularity among many nations and, of course, have long since taken root here in Russia. These hash browns are delicious and nutritious. They can be served as a separate dish or as an additional snack.

Usually potato pancakes are eaten with sour cream - this is, of course, very high in calories, but incredibly tasty. Today we will prepare delicious homemade potato pancakes - draniki, and with sour cream. Ekaterina offers us a simple and delicious recipe. She often cooks these pancakes for her family, because they are eaten very well by both adults and small children.

You will need:

Potatoes - 5-6 pcs.
Eggs - 1-2 pcs.
Onion - 1 pc.
Flour to the consistency of thick sour cream.
Vegetable oil - for frying potato pancakes
Salt - to taste
Sour cream or any other sauce for serving pancakes.

How to make potato pancakes:

First, peel the vegetables: potatoes and onions. Then grate the potatoes into a deep bowl on a coarse grater, and the onions on a fine grater.

Beat the eggs into the vegetable mixture. Salt to taste.

Stir and begin adding sifted flour in small portions.

Using a large spoon, stir the potato mixture until it reaches the consistency of thick sour cream. This is the mass you should get.

Pour vegetable oil into a hot frying pan and place potato pancakes.

Fry them for about 1-2 minutes on each side until they get a beautiful golden color.

When the pancakes are ready, remove them to a plate covered with a paper kitchen towel so that excess fat (oil) drips off the pancakes. And what an aroma is heard throughout the apartment... You can serve potato pancakes with sour cream or simply with any sauce you like. You can offer your child potato pancakes with a glass of milk.

It's very tasty.

Svetlana, owner of the recipe Ekaterina and my family, wishes you all a pleasant appetite and always delicious home cooking website!

— You will find in the step-by-step recipe with photos

Belarus is rightfully considered the birthplace of real potato pancakes - it was there that the simplest recipe was invented. Initially, they were prepared only from potatoes and salt, then fried onions were added to the composition.

Nowadays, many recipes for these delicious potato pancakes have been invented; they add spices, herbs, meat, fish, cabbage, in general, everything you like.

It is best to fry potato pancakes in a thick cast-iron frying pan; if desired, you can then simmer in the oven or oven
Potatoes can be grated either on a fine or coarse grater - both options can be used
Don’t be afraid to add onions, mushrooms, minced meat, vegetables, sour cream, spices, pieces of fish, chicken, spices to the traditional recipe
You can grate the potatoes, then squeeze out the juice through cheesecloth, or you can add the entire watery mass to the plate

You can even use boiled potatoes to make these delicious potato pancakes by mashing them
It is better to take large, dense, yellow tubers
It is advisable to add a little flour to the dough; it will give the finished pancakes a golden color and density. It is better to fry in melted butter, but odorless vegetable oil is also suitable

Recipe: how to cook traditional potato pancakes

You will need:

several large tubers, 5 or 6
2 medium onions
2 tablespoons flour
pepper, salt, oil for frying

Before preparing potato pancakes, potato tubers and onions should be peeled and grated on a fine or coarse grater.
Then you need to mix all the ingredients in a dish or saucepan with a spoon, try to see if there is enough salt
Then you just need to heat the frying pan on gas, pour more oil into it and cook the potato pancakes, spooning the dough out with a spoon. They fry quickly, you should carefully turn them over to the other side after a golden crust appears.
You can serve pancakes with sour cream, herbs, sauce

Instead of a grater, it is more convenient to use a food processor; it will chop food in 3 minutes
The better the onion is fried, the fluffier and tastier the finished pancakes will be.
It’s better to cook everything at once; there’s no need to store the dough.

Recipe: how to make pancakes with cabbage

You will need:

half a medium head of cabbage
6 pieces large potato tubers
2 raw eggs
3 level spoons of flour
small onion
salt and pepper, oil

Finely chop the cabbage with a sharp knife
Peel the potatoes, finely grate them or chop them with a food processor
Peel the onion and chop it very finely
Mix all the ingredients in a large dish except the oil - we will fry in it
Heat the frying pan, place small circles on the bottom of the pan with a spoon, fry on both sides
Place on a flat plate and garnish with herbs

If the potato pancakes fall apart, you just need to mix another raw egg into the dough
There is no need to cover the pan with a lid when frying.

Recipe: how to cook pancakes from boiled potatoes with cheese

You will need:

8 medium potatoes
3 eggs
200 grams of any hard cheese
4 spoons filled with flour
small piece of butter
herbs for flavor
pepper, salt

First, wash the tubers, peel them, and boil them. Drain the broth, cool slightly, grate
Place the butter in the microwave for a short while, making sure it melts. Mix it with beaten eggs, grated cheese, spices, salt, herbs
Add chopped potatoes to the mixture and stir
Fry potato pancakes in hot oil on both sides, spooning out the thick dough in the shape of circles or oblong pancakes.

The oil in the frying pan must be heated first, otherwise the potato pancakes will not turn out
Fresh young potatoes are not suitable for use, they have too little starch

Recipe: how to cook potato pancakes with minced meat

You will need:

300 grams of thawed minced meat
7 pieces of potatoes
large onion
2 eggs
a couple of heaped spoons of flour
spices, salt
thick sour cream

Wash the potatoes, peel them, grate them on a fine grater, cut the onion into small pieces
Mix it with spices, salt, eggs, half an onion, flour
Mix the minced meat with the remaining onion, salt and pepper
Spoon the potato dough into thin slices onto a hot frying pan with oil and fry
We immediately make the filling: from the minced meat we make flat cakes of the same size, place them on top of the pancakes, pour the dough again
Carefully turn the potato pancakes over with a spatula and fry until crispy.
Add a little water, close the lid and simmer for about 5 minutes on the stove.
Serve the finished pancakes with sour cream

You can take any meat: pork, beef, even chicken
To prevent the mashed potato mixture from darkening, you need to mix it with the onion immediately after grating.

Each recipe is quite simple; even an inexperienced housewife or teenager can prepare such potato pancakes. They taste amazing; they smell like potatoes, onions, and fried pancakes. You can add cheese and pieces of ham to them if desired. Some housewives even put pieces of liver or fish into the dough and crumble garlic.

In any case, these potato pancakes do not take long to prepare; you can easily treat them to your family at breakfast or dinner, or serve as a side dish for a meat dish. You can even top the potato pancakes with meat or mushroom gravy or prepare another recipe, French fries

It is difficult to name a country where this dish is not prepared. It can be found wherever potatoes are eaten. Different peoples have come up with all kinds of names for potato pancakes. In Poland they are called pancakes, in Lithuania - pancakes, in Sweden - bristly monk. The most names in Russia are: teruns, deruns, pancakes, deriks.

If you get to the bottom of it, potato pancakes are the same pancakes or flatbreads. Their name comes from the word “tear” or rub. Which is what we do every time, intending to cook this delicious food. Grate raw potatoes. Add onion, egg, a little flour. Fry the resulting dough in a frying pan or bake in the oven.

Classic versions are prepared with or without flour. Sometimes you only take potatoes with eggs and onions. The egg is used to bind the ingredients. But there are recipes that include cheese, minced meat, and sausage.

There is an opinion that potato pancakes are a dish that is prepared simply and quickly. But it doesn't always work out that way. Instead of golden items, they often take on a grayish tint. Why? And their internal structure suddenly becomes sticky. Get acquainted with recipes that reveal all the secrets of delicious cooking.

Which option for preparing pancakes can be classified as classic? This is a controversial issue. Some believe that it should not contain flour, others are against eggs. But eggs and flour bind potato chips into a single whole. Without them, it is difficult to turn the cake over to the other side. It just crumbles in the pan.

All recipes that have come down to us have a long history, created by different peoples. And each of them can be called classic. This version contains both flour and egg. The products are tender and fluffy, covered with a thin golden crust.

What we need:

700 g potatoes;
1-2 heads of onion;
1 egg;
2-3 tbsp. l flour;
pepper, salt (to taste);

Cooking sequence:

Step 1. Wash and clean the tubers. Rub them with a grater with the smallest mesh. For these products, varieties of crumbly vegetables that contain more starch are better suited.

Starch gives volume and fluffiness to finished products and adds softness.

Step 2. At the same time as the tubers, turn the onions into pulp. It is better to entrust this process to a blender. Then you won’t have to shed any tears.

Why are onions grated at the same time as potatoes? The tuber contains the amino acid tyrosine, which when combined with air is oxidized. The colorless substance acquires a bluish-brown color. Onion juice inhibits the oxidation process. The mass retains its color.

Step 3. Transfer the potato and onion mixture into a bowl.

Step 4. Add the egg. Beat it with a fork, mixing it with the mass.

Step 5. Add flour, observing the amount indicated in the layout.

Step 6. Mix and obtain a dough of semi-liquid, delicate consistency. Pepper and salt to taste.

Step 7. Heat a frying pan with vegetable oil. Spoon out the potato dough.

Step 8. Fry the flatbreads on both sides until golden brown. Appetizing and crispy pancakes are ready!

Serve hot. Cold flatbreads lose their piquant flavor and become unpalatable. They are good with sour cream and cream sauce.

Potato pancakes with minced meat, on a coarse grater

Derguns with minced meat are tasty, with a crispy crust. The dish is simple, no frills. Does not contain flour. In addition to raw potatoes and meat, an egg is added to the composition. Curry seasoning adds spiciness to the dish (this is the property of the included pepper). Turmeric - golden. And cumin and coriander have an aroma and a light nutty taste.

Product set:

400 g potatoes;
200 g minced meat;
1/2 onion;
1 egg;
Curry seasoning, salt (to taste);

How we will proceed:

Grate the potatoes on a coarse grater. After the chips release juice, squeeze it out and drain. Add one egg and finely chopped onion to the bowl. Add minced meat, a pinch of salt and the same amount of curry seasoning to the mixture.

Form flat cakes with your palms and place them in a frying pan heated with oil. Brown one side. Turn the products over to the other side. Fry until fully cooked.

Place the finished jerky out of the frying pan onto a paper towel. So that it absorbs excess oil from the products.

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 mass. 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!

Potato pancakes in a frying pan with sausage

This is an equally simple and accessible recipe for everyone. Potato cakes are fried with the addition of sausage or sausages. Which makes them more satisfying. The finished dish can replace breakfast or become a light dinner.

Product set:

0.5 kg of potatoes;
1 egg;
2 onions;
2 sausages;
1 tbsp. l. flour;
salt, pepper;
green onions - a small bunch.

Sequence of actions:

Grate the potatoes. Add spices, chopped onions and green onions to the mixture. Cut the sausages into cubes and also add them to the total mass. Beat in one egg. Based on the consistency of the resulting mass, sprinkle in one or two tablespoons of flour.

Heat a frying pan with oil. Spoon out the dough mixture. Fry on one side. Once they are browned, turn them over to the other side.

It is better to eat finished products when they are hot. They taste much better that way.

Bake potato pancakes in the oven

If you don't like fried foods, teruns can be baked in the oven. Healthy flatbreads are prepared quickly and easily. The ingredients are taken as simple as possible. And if the finished products are not greased with butter, then the dish will be lean. Because it is prepared without eggs. The recipe will come in handy on fasting days.

Ingredients:

1 kg of potatoes;
2 onions;
3 tbsp. l. flour;
10 g butter;
salt;

Preparation:

Peel the potatoes and grate them alternately with the onions to prevent them from darkening. Let the mixture release its juice for a few minutes and drain it.

Add potato and onion mixture. Add flour and knead the dough. We form small cakes with our hands and place them on a baking sheet.

Bake in the oven at 200 degrees, about 20 minutes. Lubricate the finished products on top with melted butter.

Recipe for Belarusian potato pancakes without eggs

This is the most correct (classic) recipe for Belarusian pancakes. And all because they are fried without eggs or flour. The simplest preparation involves only 2 ingredients: potatoes and onions.

What to prepare:

1 kg of potatoes;
half an onion;
salt, pepper to taste;

How we will proceed:

Grate the tubers, interspersed with the onion, on a fine grater. Transfer the mixture to a sieve and leave for 10 minutes to allow the juice to drain.

After this, drain the juice. But we save the starch that has settled at the bottom.

Transfer the potato and onion mixture into this starch and mix.

Returning starch to the potato mass is another secret to delicious pancakes. Starch has an important property - viscosity. Links ingredients into a single whole. Absorbs water and adds thickness.

Heat a frying pan with vegetable oil. Spread the mixture with a spoon, giving it the shape of cakes. Fry the products on both sides. They turn out to be a beautiful, golden color, because the mass remains white and does not darken. They turn over easily in the pan. They do not crumble and keep their shape.

Place the finished teruns on a paper towel to drain excess oil.

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.

To make it easier to flip the potato pancake, take a frying pan with a small diameter.

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.

What to add to potato pancakes to prevent them from darkening?

Potatoes, as noted above, tend to oxidize in air and turn black. What can you do to ensure that the grated mass remains white and does not lose its color? After all, then the products themselves turn out not gray, but golden-ruddy.

One secret of preparing products with a golden crust has already been revealed in the article. To do this, you should grate the potatoes alternately with onions. Onion juice inhibits the oxidation process. From this recipe you will learn the second secret.

Required components:

600 g potatoes;
1 egg;
1 onion;
1 tbsp. l. flour (with a slide);
1/2 tsp. lemon juice;
salt, pepper to taste;

Cooking process:

Grate the tubers and onions. Cut the lemon into 2 halves. Squeeze out some juice. Half a teaspoon will be enough.

Lemon juice, like onion juice, preserves the color of potatoes and prevents the enzymes included in its composition from oxidizing. The mass remains perfectly white.

If there is too much juice in it, you can drain it. To do this, place the mixture in a strainer so that the excess juice is separated.

Afterwards, add salt and pepper. Sprinkle flour and knead the dough.

Fry the flatbreads in a heated frying pan with oil. 2-3 minutes on both sides.

To ensure that the products are thoroughly fried, cover the frying pan with a lid.

How to make a delicious meat sauce for pancakes?

In addition to the recipes, as a nice bonus, I’m posting a description of how to prepare a very tasty sauce. It can be made with any meat you like. We have a version with chicken hearts, onions and ketchup.

Instead of ketchup, you can use tomato paste. Then you will need to season the sauce with herbs or spices.

Cut the hearts into small pieces. We turn the onion into smaller cubes. Heat up the frying pan. Add a little oil so that the sauce is not greasy. Fry the onion until golden. Place pieces of meat on the onion. Cover with a lid and cook over low heat until done.

Remember to periodically lift the lid and stir to prevent the contents from burning. If you feel that the mass is slightly burning, then add a little water to the pan. Literally 2 tablespoons.

Don't forget to add salt. Add ketchup to the prepared hearts. We turn down the fire. Simmer for two minutes while stirring. And delicious meat sauce can be served!

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 being golden brown, 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) potato 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 pancakes are prepared differently for everyone. I don’t know why this happens, but I have never seen them cooked the same way. Some people grate potatoes for hash browns on a coarse grater, some on a fine grater, and some chop the potatoes in a food processor or blender. However, all these differences are not important, because we still love hash browns. In any form.

In my family, we also never adhere to a strict recipe for making pancakes. We always prepare them a little differently. Today, for example, they were prepared in such a way that they turned out, as children call them: cosmatics or hairballs.

Ingredients for making potato pancakes

To prepare potato pancakes-cosmatics we will need:

potatoes, about 10 medium potatoes
three eggs
2-3 cloves of garlic
vegetable oil for frying potato pancakes

How to make potato pancakes

First you need to peel a lot of potatoes and wash them thoroughly.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and, carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt helps to release liquid from the food), mix the grated potatoes and drain the excess liquid from the cup.

Now break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to the potatoes. The garlic must be either finely chopped or passed through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

Place a frying pan on the stove, pour vegetable oil into it and heat it.

Place some grated potatoes into the boiling oil with a fork and press and level them with a fork so that the potato pancakes turn out flat. This way they will cook better.

Fry the potato pancakes thoroughly until golden brown on both sides.

We take the potato pancakes out of the pan and place them on a napkin so that it absorbs excess fat.

We repeat the operation until we run out of grated potatoes. I advise you to post a guard if you want the potato pancakes to survive until serving. In our family, they have a strange property of disappearing from the plate as soon as you turn your back!

Potato pancakes must be served with sour cream.