Best 6 Bird Flanagan Potato Pancakes Recipes

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**Bird Flanagan Potato Pancakes: A Crispy Delight with Savory Variations**

Embark on a culinary journey with Bird Flanagan potato pancakes, crispy and golden-brown treats that will tantalize your taste buds. Made with simple ingredients like potatoes, flour, eggs, and seasonings, these pancakes offer a versatile base for a variety of savory fillings and toppings. Whether you prefer classic fillings like bacon and cheese or crave more adventurous options like smoked salmon and capers, this recipe article has you covered. Discover the secrets to achieving perfectly crispy pancakes, explore different flavor combinations, and impress your family and friends with this delectable dish. From traditional to creative, these potato pancake variations promise a delightful experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

COUNTRY POTATO PANCAKES



Country Potato Pancakes image

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. -Lydia Robotewskyj, Franklin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield about 24 pancakes.

Number Of Ingredients 7

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying

Steps:

  • Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Nutrition Facts : Calories 257 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 242mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.

BIRD FLANAGAN POTATO PANCAKES



Bird Flanagan Potato Pancakes image

Once the ingredients have been combined for this dish, use immediately. Serve the potato pancakes while crisp. These pancakes were developed at Dublin's Gresham Hotel and were featured on the "Bird Flanagan" bar menu. The "Bird" Flanagan was a celebrated Dublin character who once rode his horse into the lobby bar of Dublin's famous Gresham Hotel and requested a drink for his horse.

Provided by Noel Cullen

Yield Serves 6

Number Of Ingredients 9

2 medium potatoes
1 whole egg
4 slices lean Canadian bacon
1 tablespoon finely diced onion
1 teaspoon chopped parsley
1/4 teaspoon ground pepper
2 tablespoons grated cheddar cheese
3 tablespoons vegetable oil
1/4 teaspoon salt

Steps:

  • Peel and grate raw potato; place in a bowl. Beat egg, and add to the potato.
  • Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, pepper, and cheddar. Combine thoroughly.
  • In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown.

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

POTATO PANCAKES



Potato Pancakes image

These should be prepared and fried as close to serving time as possible.

Provided by Mimi Sheraton

Categories     dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 9

7 or 8 medium-size old potatoes (about 2 1/2 pounds)
1 large onion, peeled
2 extra-large eggs, separated
2 tablespoon potato flour or matzohmeal
1 scant tablespoon salt
1 teaspoon white pepper
1 tablespoon minced parsley, optional
Corn oil, for frying
Applesauce, optional garnish

Steps:

  • Peel the potatoes and cover with cold water until you are ready to make the pancakes.
  • Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
  • Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
  • Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
  • Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
  • Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
  • Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
  • Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
  • Serve with applesauce.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

  • Use a food processor to quickly and easily grate the potatoes.
  • Squeeze the grated potatoes well to remove excess moisture. This will help the pancakes to be crispy.
  • Add a little baking powder to the batter to make the pancakes light and fluffy.
  • Heat a large skillet over medium heat before cooking the pancakes. This will help them to cook evenly.
  • Don't overcrowd the skillet when cooking the pancakes. Leave some space between each pancake so that they can cook properly.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

These potato pancakes are a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. They are perfect for using up leftover potatoes, and they can be customized with a variety of toppings to suit your taste. So next time you're looking for a quick and easy meal, give these potato pancakes a try!

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