Potato pancake

In my search for diet recipes, I must not starve: I found this recipe and I really liked it. I'm really excited that the man can still eat well and without meat and fries :)

  • 4 medium / small potatoes
  • 2 green onions
  • a tablespoon of olive oil
  • salt, pepper, paprika

Servings: -

Preparation time: less than 30 minutes


Boil the potatoes in their skins 95%. The first time I did it I didn't cook it so well and it remained uncooked when I finished the preparation.

After they have boiled, let them cool and then peel them. We put them through a large grater in a bowl. Add chopped green onions and spices and mix well.

In a hot pan add a tablespoon of oil and then the potatoes. Press them well in the pan and round the edges. Fry for 3 minutes. Return with a plate and leave for another 3 minutes and the other side to fry.

I ate with tomatoes. Very good :) I think it could be used as a garnish.

Shepherd's pie with mashed potatoes and meat or Hachis Parmentier

Shepherd's pie with mashed potatoes and meat or Hachis Parmentier, Shepherd Pie. Pudding with leftover steak or minced meat and mashed potatoes. Potato recipes. Cold steak recipes. Recipes with minced meat.

Hachis Parmentier or shepherd's pie is a pudding peasant made up of two layers: one of minced meat (viande hachée) covered with one of mashed potatoes. It looks a lot like the British Cottage or Shepherd Pie.

By name it may seem a bit pretentious. Is not! Antoine Augustin Parmentier is the French pharmacist who intensively promoted the potato as a food source (in the 18th and early 19th centuries). He drove the vulgar out of hunger & # 8211 as they say.

to Hachis Parmentier traditional minced beef is used. As I said in the title, I adapted this pie to the ingredients that were at hand. I think this is a very good idea recycle of various leftovers from the fridge: cold steaks or stews, meatballs, mashed potatoes or boiled potatoes in their skins. I used a few pieces of assorted pork and duck steak, left over from cassoulet (recipe here). Since they were already cooked with onions, garlic and herbs, I didn't have to season them further.

If you start this recipe from scratch, use minced beef, pork or mixture, fried in a pan until browned. Finely chop 2 onions and 3-4 cloves of garlic and add over the meat in the pan. Simmer everything well and season with salt, pepper and flavors like thyme, cumin, oregano or whatever you like. about as I did here to minced meat sauce for pasta. Do not put tomato sauce & # 8211 possibly a little paprika, for color.

This would be the foundation of this pie. It can be enriched with vegetables: with mushrooms, boiled beans, corn, carrot slices, etc.

& # 8222The floor & # 8221 of this pie is represented by the generous layer of mashed potatoes. Sprinkle a little breadcrumbs and grated cheese on top, which when baked forms a reddish and delicious crust. I used a handful of grated pecorino cheese (sheep cheese) and its taste after gratin was special!

The English also make a pie with fish, vegetables and mashed potatoes & # 8211 Fish Pie & # 8211 recipe here.

From the quantities below it results approx. 8 servings of shepherd's pie with mashed potatoes and meat or Hachis Parmentier.

How to prepare sweet potato cream soup

Below you will find the soup recipe in written format, which you can print as needed. Immediately below the written recipe you will find the video recipe posted on the YouTube channel. There you can see exactly how I prepared the soup, but especially how creamy it is and what a great texture it has!

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post video recipes three times a week. Click here to subscribe!

Ingredients Simple potato food (stew), fasting:

(for 4 servings, if consumed as such or 6 servings, as a garnish)

  • 1 kg. of potatoes (weigh ready to peel), cut into equal cubes, I recommend pink peeled potatoes, which are not so crumbly
  • 100 grams of finely chopped onion
  • 2 tablespoons oil
  • 1 clove of crushed garlic
  • 1 teaspoon sweet, flavored paprika
  • 1 bunch of finely chopped green parsley and pepper
  • optional: 1 bay leaf
  • optional: a bell pepper or 1 tablespoon of pepper paste
  • optional: 1/2 tablespoon tomato paste

Preparation of simple, fasting potato dish (stew):

1. Heat a 1.1 / 2 & 2 8211 saucepan over medium heat. Add the oil and immediately the finely chopped onion, the crushed garlic and, if you use it, the chopped bell pepper. I repeat, the use of peppers for potato stew is optional. I happened to have an orange bell pepper in the fridge and that's how it ended up in this combination. You can give it up if you do not or do not like the taste of pepper too pronounced (because we will add paprika anyway). Sprinkle the onion with a pinch of salt from the beginning and cook over medium-low heat, softening without browning.

2. After the onion has softened, add the sweet paprika and, if you use it, add the pepper paste (optional). Quickly mix the paprika in the hardened onion and immediately add 1/2 liter of hot water, because the paprika caramelizes easily and changes both its color and aroma.

3. Add in potato cubes. It is important that they be somewhat even, so that they cook at the same time. If necessary, fill the potato stew with hot water, just enough to cover the potatoes. Add the bay leaf (only if you want) and salt to taste.

Potato pancakes

Hard times when you work with the child at home, like, vacation in the grades. To see how fast I am, noot :))), I made this recipe during this children's holiday in February, since then I had it ready, but only now I had the courage to put it on the site: )). In fact, it is not about courage here but about the zero energy level of mommy de Termi :)). It's the first night after a long time in which I don't fall asleep at the same time as the Ratonas provided and I shake my head putting recipes that I kind of forgot about the site, the poor man. Buuun, let's go back! As I said, as a well-prepared and organized mother I find that I obviously did not prepare anything in the evening for Termi's lunch the next day so I panicked that the zero moment was approaching, that is lunch and I say what God I do the pope fast. Good luck with this biscuim.ro site, I don't know if you've heard of it and that's how I was inspired by a potato pie recipe that you can find here. Being lunch, I said to reinvent it a little harder, to add some animal protein. So now I called them potato pancakes, like you laid an egg, but in fact they are some upgraded potato pies :-). And so I rode on a saddle and told you my path! Ah, wait, I haven't told enough about this recipe, you know I write novels. You realize that the idea came to me at the moment and at the same time I said to take a picture. In a hurry to be present at work and to satisfy the hunger of the Finisher, I kind of forgot to take the milk from the ingredients, but I was already on my toes. Obviously, during the day she doesn't play with anything alone and beautiful and she only goes crazy and in the evening when it's the dwarf moment because she's not the best child and she plays maximally beautiful alone especially so that we don't sleep with her :))). So during the day many white threads come out, many lost neurons and a constant struggle to stay calm and speak quietly. But here we go back to our sheep. To work!


300g weighed potatoes with peel (then boil and grate)

2 tablespoons skim milk

1. I put the boiled and cooled potatoes on the large grater. Luckily it’s cold that I quickly put them on the window to cool :-). If you give them heat on the grater, they crumble and become a bit of porridge, but it works like this if you have nowhere to go :-).

2. In a larger bowl, mix well all the egg, milk and cottage cheese.

3. I put the grated potatoes over the mixture from point two and I mixed the beauty.

4. I then heated a non-stick pan very well and without greasing it with something I poured half the amount of dough. I used a spatula to level everything. My pan is small in diameter, if you have a bigger one it is possible for all the dough to enter at once.

5. Let it brown over low heat. You can also cover with a lid. Then when I turned it over, I did the following trick. I took the lid in question or a large, flat plate and put it over the pan and turned everything upside down. Then the pancake was left on the plate / lid and the pan was empty. Then I pushed the pancake back with the undone side and left it for a few more minutes until it lightly browned on the other side as well.

In order to attract the Ratonas who is bigger and understands better now, I cut the whole thing with the cookie shapes, in fact my talent was tormenting me badly. You don't know what a disaster I made everywhere trying to cut these pieces :))). Clearly art is not for me.

Ah, if you have a little meat you can put it together for a richer lunch or dinner.

Potato schnitzels - absolute pleasure!

Exceptionally tasty potato schnitzels with salami and cheese. The recipe is interesting and very simple! The ingredients are always at hand and very affordable. You can also add minced meat, boiled chicken breast or mushrooms.


& # 8211 600 gr of boiled potatoes in shell

& # 8211 greens (dill and parsley)


1. Pre-boil the potatoes in their skins and pass them through a small grater.

2. Pass the cheese and salami through the small grater, then chop the greens.

3. Mix the potatoes with salami, cheese, greens, eggs and salt.

4. Stir in the flour and mix the potato dough.

5. Shape the schnitzels, pass them through the flour and fry them on the pan with oil, until they are nicely browned on both sides.

You can serve the schnitzels immediately, filling the dishes first or as such. They are particularly appetizing, and next to a sauce with sour cream fermented with garlic will be an irresistible snack!

Ingredients natural potatoes with butter and parsley

  • 1 kg. of firmer potatoes (not floury ones)
  • 1 tablespoon oil
  • 50 grams of butter with 82% fat
  • 1 bunch of finely chopped parsley
  • salt and pepper to taste
  • optional: 2-3 cloves of garlic

How to prepare natural potatoes with butter and parsley

Boil and peel the potatoes

1. Choose potatoes from a firmer variety, not from the very crumbly, floury ones. After all, we want it to keep its shape. Ideally, they should be close in size, so that they are cooked at about the same time. We wash the potatoes well, without peeling them. We put them to boil in a pot with cold water, to be covered about 1 hand wide. When the water boils, add 1 tablespoon of salt, as in pasta. Even if they have the peel on them, the potatoes will still taste good, the peel is permeable. Counting from the first boil, my potatoes were ready in 25 minutes. However, the cooking time depends on the size and variety of the potatoes. We can consider them ready when the fork enters them easily. We won't wait for it to break.

2. Boiled potatoes drain hot water through a sieve. Be careful when you do this, the scalds are very painful! Rinse the potatoes a little with cold water, to cool, then peel them, which will come off easily from them, like a skin. We will carefully clean, with the tip of a knife, any blackish "stains", obtaining as much as possible some boiled potatoes as clean as possible.

Preparation of the gasket

3. Cut the boiled potatoes into cubes, trying, as much as possible, to obtain pieces of equal volume. I mean, if we have a bigger potato, we cut it in six, if it's smaller in four. It is important that the pieces obtained are approximately equal.

4. Wash the parsley well, drizzle with clean kitchen towels (or kitchen paper) and finely chop.

5. Prepare a fairly wide and deep pan, to fit all the potatoes. In this pan add 1 tablespoon of oil. If we want to add to these natural potatoes and a subtle taste of garlic, not too strong, we add in the cold garlic and crushed garlic cloves a little with the width of the knife blade. We start the fire, fixed to the medium, and gradually heat the oil, turning (or not) the garlic through it. Before they start to color, the garlic cloves are removed from the pan, they have fulfilled their purpose. In fact, if it browns, the garlic becomes bitter, which we do not want.

6. Immediately add the diced butter to the already heated oil.

7. As soon as the butter melts, add the diced potatoes to the pan, all at once. Saute lightly or mix with a flexible spatula, trying as much as possible not to crush the potatoes. They should not brown at all, just dress in the butter in the pan and heat. Once each piece has come in contact with the butter, turn off the heat and season our natural potatoes with salt and freshly ground pepper to taste.

8. Before serving, add to the pan with mashed potatoes and chopped green parsley, stirring gently. Serve hot.


I think that the dishes that these natural potatoes accompany most often are those based on fish. The trout came, a grilled trout or one with baked tomato sauce, all are perfectly highlighted by these natural potatoes.


As for me, I joined these natural potatoes and other dishes from beef tongue whose recipe I showed it to you earlier, to onion livers and even schnitzel.

1. How to choose the right variety of french fries

To get the perfect french fries, crispy on the outside and fluffy on the inside, with a slightly salty taste and that intense yellow color, it is important to choose the right variety of potatoes. You need potatoes with a firm structure that will not soften when fried. These are the right assortments for frying:

  • white potatoes- they come in different sizes, have a round or elongated shape and have a lighter shell. They have a high water content and it is recommended to be consumed within a month of purchase. The texture of white potatoes is dense, light and at the same time creamy. When fried, white potatoes remain fluffy on the inside and have a crispy crust.
  • yellow potatoes - they have a thicker skin than white potatoes, and the flesh is dark yellow. They are drier and more floury, being at the same time much more resistant than the white ones. A popular variety of yellow potato is Golden Wonder and they have a pleasant and aromatic taste.

Celery salad with tuna

Ecuadorian celery salad with tuna, prepared with a small onion, mayonnaise and greens

Macaroni with tuna and broccoli

Macaroni with tuna in brine and broccoli, prepared with tomatoes, parmesan and milk sauce, mustard, cedar cheese, butter and flour

Lasagna with tuna and vegetables

Lasagna with tuna and stuffing from various vegetables: eggplant, zucchini, red and red peppers

Tomatoes stuffed with tuna

Tomatoes stuffed with tuna and served with a mixture of fat-free cheese and broth

Video: Ζαμπονοτυροπιτάκια με ζύμη πατάτας στο τηγάνι ή στο φούρνο - Konstantinas kitchen (January 2022).