Gluten-Free Potato Pancakes

 

Here's a basic recipe for potato pancakes, with a gluten-free twist. :) 

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Ingredients:

• 4 large potatoes (or 2 1-lb bags of pre-shredded potatoes)
• 1 small onion (white, yellow, vidalia, whatever floats your boat)
• 1 large egg, beaten
• 1 tsp salt
• ¼ tsp white pepper
• 4 Tbsp rice flour
• 1 tsp paprika
• 1-2 C of vegetable oil, enough to cover a skillet or frying pan ~1 inch deep
• sour cream and/or applesauce for condiments
• sliced green onions, for garnish

Directions:

1. Peel and shred potatoes. Drain/squeeze out any excess liquid. Set aside.
2. Finely dice the onion. Make the pieces as small as possible. Add to the potatoes.
   
   
   
   
   
3. Add egg, salt, pepper, paprika, and rice flour. Mix well. I find the best way is to roll up your sleeves and mush together with your hands to ensure that it is all thoroughly incorporated.
   
   
   
   
   
4. Heat oil in skillet on high. When oil is ready, form a potato ball, slightly smaller than baseball-sized, and then gently flatten until pancake is about ¾-1" thick. Be sure not to flatten too fast so that there are large cracks or gaps in the pancake. If this happens, gently press back together so that the pancake is whole and round. Gently drop into the oil by first dipping one side and then letting the rest slide off your hand into the pan. Be careful not to let your fingers touch the scalding hot oil in the process.
   
   
   
   
   
5. Fry about 5 minutes, or until you can see that the edges are turning golden brown. Gently flip and repeat. I find it easier to flip items such as this in hot oil by using 2 tools (a spatula and a slotted spoon, for example) so that the pancake doesn't flip over too fast and splash hot oil everywhere.
   
   
   
   
   
6. When both sides are golden brown and crispy, remove from oil and drain on paper towels or on a grate. 
   
   
   
   
   
7. Garnish with green onions and serve with sour cream and/or applesauce.

Makes 12 pancakes (serves 4-6 people)

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GBAdams

12/13/2020

Easy Dinner Potatoes

Here's a recipe I threw together out of desparation. We had just come back from vacation and things were still chaotic, but I was tired of take-out, so I whipped this recipe up so as to avoid ordering out yet again. An added bonus: even though the cooking time is not quick, I consider this to be one of my "easy" dishes, because the main part can be already prepared for you in the form of the diced fresh potatoes. (On this particular day, I used diced prosciutto that was also pre-packaged.)  So prep time is at a minimum...but your house will smell so good as it bakes that your family will think you slaved over this dish! ;)

Enjoy!

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1 pkg (20 oz) Simply Potatoes brand Diced Potatoes with Onion
1 tsp Worcestershire sauce
2-3 cloves (1 Tbsp) garlic, finely chopped
1 Tbsp parsley
1 Tbsp thyme
1 Tbsp paprika
2 tsp kosher salt (or to taste)
½ tsp coarse ground black pepper (or to taste)
2-3 Tbsp canola oil
⅓ C parmesan cheese
3-4 oz finely chopped pancetta (or diced regular bacon or prosciutto)

Combine spices in a small bowl; set aside.  In a medium bowl, combine potatoes with canola oil. Mix well so that all the potatoes are coated. Add garlic, then spices.  When potatoes are evenly coated with spices, add parmesan cheese, stirring again, then the pancetta.

Spray the bottom of a 9x9-in glass pan with cooking spray, then spread potato mixture evenly in pan. Bake at 375°F for 45 minutes; if tops are not nicely browned, broil on low for an additional 5 minutes.  Potatoes are done when the ones in the middle are fork-tender.

Makes 8-10 servings.

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GBAdams
08/13/2012

Cheesy Hash Browns

Here's a really easy, cheesy hash brown recipe that I made up as I went along.  Adjust the spices to your taste...ours was on the warm-ish side without being too hot.  The Worcestershire also adds a flavor dimension that is not normally present in regular, ordinary hash browns.  Quite tasty, and I was really happy with the outcome.  Added bonus - since I don't use any flour in this recipe, it is definitely gluten-free.  :)

Enjoy!  :)

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Ingredients:
1 20-oz pkg of shredded hash brown potatoes
2 C shredded cheddar cheese (or whatever blend you prefer)
1 C milk
1 Tbsp garlic powder
1 Tbsp onion powder
¼ tsp white pepper
½ tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp Worcestershire sauce

Directions:
Preheat oven to 425° F.  In a bowl, combine spices, milk, and Worcestershire sauce.  Add potatoes and cheese and combine well.  (Potatoes will absorb much of the liquid.)  Spray the bottom and sides of an 8x8 glass baking dish with cooking spray.  Spread potato mix evenly into glass dish. Place on the lowest rack of the pre-heated oven. Bake for 30 minutes at 425°, or until top is golden brown & bubbly.

The potato mix, ready to go into the oven...

...and afterward, all golden bubbly.  :)

Shot of the hashbrowns, taken with my camera phone, after we dove in. ;)

Makes 8-10 servings.

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GBAdams
04/22/2012

Hash Benedict

Here's an alternative to regular Eggs Benedict.  For me, it's easier to time the overall presentation than the traditional way, since I don't have to worry about the english muffins getting overly-toasted, dry, etc.  And for our 2-year old, it's a lot easier to eat, thanks to the hash browns.

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Ingredients:
1 pkg shredded potatoes (hash browns)
6 eggs
1 pkg Hollandaise sauce mix
boiling water
2-3 Tbsp vinegar
Canadian bacon (optional)

Directions:
Prepare Hollandaise sauce according to package directions. To make it from scratch, here's a recommended recipe.  Set aside on low heat to keep warm.  Brown potatoes in a frying pan or skillet; use 1 Tbsp canola oil and 1 tbsp butter, or whatever oil desired to keep potatoes from sticking to the pan.  Once potatoes are brown, also set aside on low heat to keep warm.

Prepare poached eggs.  Now that I know how to make them in the microwave, that's the technique I use.  (So easy! Thank you, Foodess!)  You can also learn how to do them the classic way, following these instructions if you've never poached eggs before.  Assemble everything together by layering hash browns on a plate, placing 1-2 poached eggs on top, and smothering with hollandaise sauce. (If adding Canadian bacon is desired, place on the potatoes before placing eggs.)

Makes 4-6 servings.

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GBAdams
03/25/2012

7-Up Can Chicken

I never tried doing a 7-Up can chicken before.  (Conventionally, this is called "Beer Can Chicken" because a beer can is used, but we hardly ever have beer in the house, so I experimented using the soft drink instead.)  I'd always heard that a chicken roasted this way makes it succulent and super-moist, and I was pleasantly surprised to find all the rumors were true.  ;)  I've made it many times, and while the skin is deliciously crispy, the meat practically overflows with juiciness.  Even the breast meat.  I hope you try this and enjoy it as much as we do!  :)

Couple of things to note: It's a good idea to use gloves (vinyl, latex, nitrile, etc.) when rubbing the spices into the chicken, on both the interior & exterior. If you have nails like I do, it will save discoloration of your fingernails from the paprika.  Also, I alternate the sides for this, from roasted-alongside veggies, to Cripsy Smashed Potatoes & Carrots.  They're both excellent & simple-to-make sides with this chicken.  Yum!

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Just a sampling of some of the ingredients needed...

Ingredients:

Dry rub--

½ C brown sugar

2 Tbsp Kosher salt

2 Tbsp garlic powder

1 Tbsp paprika

2 tsp tarragon

1 tsp coarse ground black pepper

Can marinade-- 

½ can 7-Up

¼ C chicken stock

¼ C soy sauce

¼ rice wine vinegar

Directions:
Make chicken rub -- Using an an airtight container, mix all the sugar & spices by pouring into container, sealing, and then shaking. Makes enough rub for 2 whole chickens.  If only roasting one chicken, divide in half and store unused spices in an airtight container.

Preheat oven to 375°F and ensure that wire racks are placed as low as possible.  Empty ½ of the 7-Up so there is room for the other liquids in the can. Pour chicken stock, soy sauce, and rice wine vinegar directly into the can so they're all mixed together.  Generously sprinkle about ⅓ of the spices inside the chicken cavity, rubbing it in as much as possible. Place the now-full 7-Up can in the middle of a shallow pan. Carefully place chicken onto the can by the cavity. Using the remainder of the rub mixture, cover the entire exterior of the chicken (including under the wings!) and massage the spices into the skin, coating evenly.

If desired, baby potatoes and other vegetables can be spread around the base of the pan around the chicken for simultaneous roasting.  Place pan (uncovered) in pre-heated oven on the lowest rack possible.  Roast for 1h 30m.

Let rest for at least 10 minutes after removing from the oven and before serving.  Serve with roasted vegetables, or can also be served with Cripsy Smashed Potatoes & Carrots.  ;)

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GBAdams
09/20/2011

Cripsy Smashed Potatoes & Carrots

Meet my new favorite way of serving potatoes!

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Ingredients:
1 bag baby potatoes (Yukon golds are best, but can use baby reds, no more than 2-in diameter)
3-4 C baby carrots
6 C water
¼ C kosher salt
1 Tbsp garlic powder
1 Tbsp canola oil
2 Tbsp butter

Directions:
In a large pot, add kosher salt and garlic powder to the 6 cups of water.  Bring to a boil. When water is at a rolling boil, add potatoes and carrots.  Boil until potatoes are fork-tender, about 10-15 minutes.  Drain & set aside to cool.  When potatoes are cooled down, smash them by placing a flat-bottomed bowl or small plate over each and pressing down gently. 

You want the potatoes to somewhat retain their shape, but are flattened and have at least one side "cracked." If you smash them to the point that they are in pieces, it will make it challenging to get them crispy and in nice round, shapes. Heat up a large frying pan, on medium-high heat, then add canola oil and pats of butter. (Canola oil will help keep the butter from burning.) When butter has melted, add potatoes and carrots. Fry on each side, 4-5 minutes, or until side has started to brown. Remove from heat and serve with a roasted meat dish, such as 7-Up Can Chicken. ;) Sprinkle with a pinch of kosher salt and sprigs of rosemary, if desired.

Makes about 5-6 servings.

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GBAdams
10/23/2011