Best 3 Rainbow Potato Pancakes With Harissa And Eggs Recipes

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**Rainbow Potato Pancakes with Harissa and Eggs: A Colorful and Flavorful Brunch Treat**

Start your day off right with a vibrant and delicious brunch dish that's as easy to make as it is visually stunning. Rainbow potato pancakes are a delightful twist on the classic potato pancake, featuring a variety of colorful potatoes that create a rainbow effect when cooked. These pancakes are crispy on the outside and fluffy on the inside, with a subtle sweetness from the potatoes and a hint of spice from the harissa. Served with a dollop of creamy Greek yogurt, a sprinkling of fresh herbs, and a perfectly cooked egg, these rainbow potato pancakes are a feast for both the eyes and the taste buds.

**Additional Recipes Included:**

* **Easy Homemade Harissa:** This simple recipe shows you how to make your own harissa paste from scratch using fresh chili peppers, cumin, coriander, and other spices.

* **Creamy Greek Yogurt:** Learn how to make your own thick and creamy Greek yogurt at home using just a few simple ingredients and a little patience.

* **Perfectly Cooked Eggs:** Get tips and techniques for cooking eggs to your desired doneness, whether you prefer them sunny-side up, over easy, or hard-boiled.

These additional recipes provide all the tools you need to create a complete and satisfying brunch experience, from the vibrant pancakes to the creamy yogurt and perfectly cooked eggs. So gather your ingredients, put on your apron, and get ready to enjoy a delicious and colorful start to your day.

Here are our top 3 tried and tested recipes!

ANNE'S POTATO PANCAKES



Anne's Potato Pancakes image

Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.

Provided by KURZANNA

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 10

Number Of Ingredients 10

8 medium red potatoes, with peel, shredded
1 large sweet onion, minced
3 eggs, lightly beaten
3 tablespoons all-purpose flour
½ teaspoon baking powder
1 tablespoon dried rosemary
1 tablespoon salt
2 teaspoons ground black pepper
1 ½ teaspoons lime juice
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
  • Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 31 g, Cholesterol 55.8 mg, Fat 4.6 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 754.3 mg, Sugar 2.5 g

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

Steps:

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

SPINACH PANCAKES WITH HARISSA YOGURT & POACHED EGGS



Spinach pancakes with harissa yogurt & poached eggs image

Make these spiced green pancakes with poached eggs for brunch - they not only taste great, but boast the added benefits of iron and vitamin K

Provided by Samuel Goldsmith

Categories     Brunch

Time 33m

Number Of Ingredients 11

100g spinach
50g butter
3 eggs
150g plain flour
¼ tsp ground nutmeg
1 tsp baking powder
semi-skimmed milk
150g natural yogurt
1-2 tbsp rose harissa
white vinegar
1 tsp nigella seeds (optional)

Steps:

  • Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).
  • Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.
  • Mix the yogurt with the harissa in a small bowl to taste. Set aside. Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another 1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.
  • Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg. Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.

Tips:

  • Use a variety of potatoes to create a more flavorful pancake. Russet, Yukon Gold, and red potatoes all work well.
  • Grate the potatoes finely for a smooth pancake batter. You can use a food processor or a box grater.
  • Add some chopped vegetables to the pancake batter for extra flavor and nutrition. Try adding grated carrots, zucchini, or bell peppers.
  • Season the pancake batter generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the pancakes over medium heat in a greased skillet. Be patient and let the pancakes cook through completely before flipping them.
  • Serve the pancakes hot with your favorite toppings. Try serving them with eggs, bacon, fruit, or yogurt.

Conclusion:

Rainbow potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you're looking for a fun and flavorful meal, give rainbow potato pancakes a try!

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