Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole (click for recipe) is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Recipe Type: and Grains, Brunch, Corn Free, Gluten Free, Peanut Free, Potatoes, Side Dish, Soy Free, Tree Nut Free, Vegetarian

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Creamed Potato Casserole

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

  

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Ham and Shredded Potato Casserole

All of us cook way too much food for whatever the occasion, especially during the holiday season. This is a recipe to help you salvage your leftover meat. In this particular version, I am using some ham I had left, but you can substitute hamburger, turkey or beef. And as for the creamed soup, use whatever type you have on hand or like best. This particular recipe is intended to be used as a guide, not as an absolute. The beauty of this recipe is that it freezes perfectly, giving you an option for meals a little farther down the road when you may be just a tad bit busy to cook.

Now, let's talk turkey about the creamed soup. Every few months, I take a couple of days to make all sorts of creamed soups so that when I run across a yummy recipe, I can simply make it. I have been freezing them in 12 ounce portions which is about the size of a traditional can of soup. About 2 to 3 months is the shelf life in the freezer, so I try not to get too far ahead. The next round I make I am planning to can them in a water bath. I will let you know how that little experiment works out!

Don't get turned off by the high numbers for fat, sodium and cholesterol; yes, they are high than what I particularly need in those areas, but look at all the good things that fill this recipe. By changing to a leaned type of meat, such as turkey or chicken, the sodium and cholesterol counts should lower. 

Here is my recipe:
1/4 cup fresh parmesan cheese, finely grated
1 cup cheddar cheese, finely grated
3 cups potato, shredded
2 1/2 cups ham, cooked and cubed
1 can cream of celery soup (Click here for my gluten free version of cream of celery soup)
1/8 teaspoon paprika

Here is how I made this: 
1. Preheat oven to 400 degrees Fahrenheit. Spray an 11 by 7 inch baking dish with non-stick cooking spray.

2. Place both cheeses in a medium sized mixing bowl; mix and set aside.

3. Shred potatoes; squeeze out excess moisture. In medium mixing bowl, place shredded potatoes, ham and soup. Stir to combine thoroughly. Spoon into prepared baking dish. Bake for 35 to 40 minutes or until bubbly throughout and the edges are crisp and brown.

4. Sprinkle cheese evenly over the top. Return to the oven and bake another 6 to 8 minutes or until cheese is completely melted.

5. To garnish, sprinkle with a few dashes of paprika.

Servings: 8

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories per serving: 340.42
Calories From Fat (31%) 107.05

% Daily Value
Total Fat 12.1g 19%
Saturated Fat 5.84g 29%
Cholesterol 78.38mg 26%
Sodium 1139.78mg 47%
Potassium 1032.12mg 29%
Total Carbohydrates 35.9g 12%
Fiber 4.12g 16%
Sugar 2.45g
Protein 22.28g 45%
Fiber 4.12g 16%
Copper 0.42mg 21%
Energy 1424.35
Glucose 0.57g
Iron 3.33mg 19%
Lactose 0.04g
Lysine 1.81g
Magnesium 66.69mg 17%
Manganese 0.36mg 18%
Net Carbohydrates 31.78g
Phosphorus 446.4mg 45%
Riboflavin 0.3mg 18%
Selenium 27.28mcg 39%
Thiamin 0.18mg 12%
Vitamin A 347.35IU 7%
Vitamin B12 0.5mcg 8%
Vitamin B6 0.68mg 34%
Vitamin C 40.27mg 67%
Vitamin D 5.46IU 1%
Vitamin E 0.53mg 5%
Vitamin K 3.72mcg 5%
Zinc 2.95mg 20%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Italian Potato Pancakes

Although intended as an appetizer, this recipe may be divided into several small pancakes and served as a breakfast dish.

3 teaspoons prepared garlic

1 pinch dried rosemary, crushed

1 pinch dried basil, crushed

1 pinch dried oregano, crushed

1 pinch dried thyme leaves, crushed

2 tablespoons bacon pieces

1 teaspoon kosher salt

1/4 cup Ener-g bread crumbs, toasted

2 egg whites, lightly beaten

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese grated, divided

3 tablespoons canola oil

6 russet potatoes, shredded

1 medium zucchini squash, shredded

2 tablespoons olive oil, for drizzling

1 cup Ricotta cheese

1/4 cup whipping cream

32 sprigs thyme leaves

1. Place rack in center of oven. Preheat oven to 450 degrees Fahrenheit. Cover bottom of baking pan with piece of parchment paper; set aside.

2. In small mixing bowl, combine garlic, rosemary, basil, oregano, thyme, bacon pieces, salt, bread crumbs, egg whites, mozzarella and 1/4 cup parmesan cheese. Set aside.

3. Grate potatoes & zucchini; place in towel and squeeze liquid out. Place grated vegetables in large mixing bowl. Add cheese mixture and combine thoroughly.

4. Working quickly so that potatoes do not discolor, place canola oil in 12 inch Teflon coated skillet over medium high heat. Add potato mixture. Using the back of a wooden spoon, pat potato mixture flat. Drizzle with olive oil & sprinkle with remaining parmesan cheese. Turn heat to low.

5. Cook for 8 to 10 minutes or until edges begin to brown. To check for browning on the bottom, gently run a flexible Teflon spatula under the edge. When underside begins to brown, gently slide pancake, cooked side down, onto parchment paper lined baking pan. Bake for 20 to 25 minutes or until top of pancake begins to brown & edges are crispy.

6. For a most crisp pancake, bake on 375 degrees Fahrenheit for ab

out 40 to 45 minutes, watching carefully so that pancake does not burn.

7. When cooked to desired degree of brown and crispy, remove from oven & allow to cool completely. When completely cool, cut rounded edges off to make a square. Using a serrated knife, cut into 32 1 1/2-inch squares.

8. Place ricotta cheese & whipping cream in a small mixing bowl. Stir vigorously to mix thoroughly. Place 1/2 to 1 teaspoon of ricotta cheese mixture in center of each square. Garnish each with a sprig of fresh thyme.

Servings: 32

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 100 calories, 58 calories from fat, 6.6g total fat, 11.9mg cholesterol, 146.9mg sodium, 213.9mg potassium, 7.7g carbohydrates, 1g fiber, <1g sugar, 3.2g protein.

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