Description
We have already figured out that, it turns out, pancakes can not only be fried, but also baked in the oven. Now let's try an even more delicious recipe - potato pancakes in pots with sour cream! Yes, yes, potato pancakes, like cheesecakes, are great when baked in sour cream sauce.
Try this: the taste of potato pancakes stewed in sour cream is different from fried ones - they are more tender and soft. In addition to potato pancakes, you can put pieces of sausage or boiled meat in the pot, add mushrooms fried with onions... Each time, based on this simple recipe, you will get something new and tasty!
Ingredients:
For 1 pot 800 ml -
- 5-6 small potatoes;
- 1 small onion;
- 1 medium egg;
- 1-1.5 tablespoons of flour;
- ¼-1/3 teaspoon salt;
- 2 tablespoons sunflower oil;
- 5-6 tablespoons of sour cream.
Instructions:
Peel the potatoes and onions, wash them and grate them on a large carrot grater. Add egg, salt and mix. Add a little flour and mix again. The potato mixture is ready.
After heating the sunflower oil in a frying pan, add a tablespoon of the mixture.
Fry over medium heat on both sides until golden brown.
Now you can eat pancakes! They smell very appetizing :) But we will still develop willpower and bake them in a pot, it’s interesting!
Therefore, we put the potato pancakes in a pot, filling each layer with a couple of spoons of sour cream. You can sprinkle with spices to your taste - ground pepper, for example.
Place the pot, covered with a lid, in the oven preheated to 180-200 C and bake for 20-30 minutes. You can bake it not in a pot, but in a glass or ceramic form with a lid. And if there is no lid, a sheet of baking foil will successfully play its role.
Do you know people who don't like hash browns? Personally, I don't! And in Belarus, potato pancakes are generally a cult!
I cooked potato pancakes in Holland twice: the first time I was 16 years old, and then they disappeared from the plate as soon as they touched it. The second time was two years ago. After that, the Dutch decided to come to us in person, and I fried potato pancakes for them at home. In general, you can remember a lot of stories with potato pancakes. Any self-respecting establishment of national cuisine always serves potato pancakes. Even in Lithuanian Ikea there are sour cream wizards in the canteen!
In no way do I pretend that this potato dish belongs exclusively to Belarusian cuisine. Recipes for grated potato pancakes, similar to Belarusian pancakes, are found in German and Czech, Irish and Norwegian, American and Ukrainian cuisines. The taste of Belarusian potato pancakes, which sets this dish apart from its counterparts, lies in the use of Belarusian potatoes, which contain a large amount of starch. Tubers that have a large amount of starch are considered to be the most delicious. Potatoes, which contain a small amount of starch, are significantly inferior in taste. The highest level of starch is observed in mid-season and mid-late potato varieties. Therefore, the most delicious potato pancakes will come from old potatoes, but young tubers will not give such an amazing taste, although potato pancakes can also be fried from new potatoes if you really want to :)
There are a great many options for preparing and serving this dish: from simple pancakes with sour cream, to options such as pancakes with salmon and cream sauce, pancakes with caviar, with mushrooms, with game, with lingonberries, machanka and so on.
My pancakes today are with pork and sour cream, stewed and served directly in pots.
There are many recipes for making potato pancakes, they vary depending on the area and traditions. But by and large, the principle of their preparation boils down to the following: peeled potatoes are grated on a special grater, and after adding various ingredients to the potato dough or without any at all, potato pancakes are fried.
My favorite option is potato pancakes with a crispy crust, which is achieved by adding eggs: more eggs means a crispier crust. It also depends on the potato itself, more precisely, its variety and the amount of starch in it. Of course, if you then stew potato pancakes with meat or mushrooms, then they become completely ordinary: soft, having lost their former “fragility”. But this is a completely different dish, with its own taste and flavor!
I also like light potato pancakes, when the grated potatoes do not darken in the process. This can be easily achieved by adding a grated onion or two to the potato dough. Many housewives do not add flour, and I, in principle, am not a supporter of flour in potato dough - flour makes pancakes less tasty, more rubbery or something... But I still add a spoon or two: it doesn’t affect the taste, but the dough becomes a little thicker, the flour binds excess water (although not all), which is convenient for frying.
So, the recipe that everyone knows:
Ingredients for two medium pots:
Potatoes - 10 large tubers.
Chicken eggs - 2 pcs.
Onions - 2 pcs.
Wheat flour - 2 tbsp.
Salt and pepper to taste.
Sunflower oil for frying.
Pork - 300-400 grams.
Sour cream - 500 grams.
Green onion.
Cognac - 2 tbsp.
Preparation:
First stage:
Grate pancakes and onions on a pancake grater. Add eggs, flour, salt, pepper and knead the dough.
Fry potato pancakes in a hot frying pan in sunflower oil. Fry for 2-3 minutes on each side. Then place the finished pancakes on a paper towel to absorb excess oil.
At this stage, perhaps, you can stop by eating potato pancakes simply with sour cream. But we can go a little further.
Second stage:
Wash the pork, dry it, cut it into small pieces and fry a little in a frying pan with vegetable oil. Salt, pepper, pour cognac, evaporate the alcohol and remove from heat.
Place a layer of potato pancakes in a pot, pour in sour cream, then a layer of meat, then sour cream again. The top layer is pancakes, we also pour sour cream over them. Cover with a lid and simmer in the oven for about 45 minutes to an hour at 160 degrees. 
When serving, you can pour sour cream over it again and sprinkle with green onions.
I won’t tell you which Belarusian doesn’t like potato pancakes, but in our family we prefer potato pancakes in pots. I tried it for the first time in an expensive restaurant, it was very tasty, although a bit greasy, but you don’t eat it every day, so you can treat yourself and members of your family.
We do everything as usual, peel the potatoes and grate them, only in this case, not with a potato grater, but with a carrot grater, we will bake, the consistency should remain dense.
Grind one onion into the grated potatoes (it’s more flavorful), beat in the egg, salt, and a spoonful of flour, mix everything well.
Fry medium-sized potato pancakes over high heat on both sides.
Place the finished pancakes on a paper towel to absorb excess oil, leave them aside and cook the meat in the sauce. To do this, cut lard or brisket along with the meat into longitudinal pieces. And fry over high heat until browned.
Add chopped onion in half rings.
While the meat and onions are fried, mix sour cream, salt, herbs, oregano, flour and water in a deep container until smooth.
(you can add garlic, but not necessary)
When the onion is fried until golden brown, add our dressing and stir for 2-3 minutes until slightly thickened.
Place pieces of fresh lard in the bottom of the pot.
Place 3-4 potato pancakes on top of them and pour in a small amount of sauce with meat.
And so we alternate until the ingredients are gone, but the last layer should be the sauce. Place the pot in the oven for 30 minutes at a temperature of 180-200 degrees, without a lid, until the top layer is browned.
Serve slightly cooled, believe me, this dish will not leave you indifferent. Bon appetit!
Cooking time: PT01H20M 1 h 20 min.
Draniki in pots are a simple, but at the same time satisfying and tasty dish. I make these potato pancakes if I know my friends are coming over to visit. You like it when you are treated to a delicious dish, and even served in an unusual way, for example in a pot. It’s the same with me.
So, without thinking too long, let’s start preparing potato pancakes.
Ingredients for preparing the dish “Daniki in a pot”:
Potatoes approximately 1 kg;
Chicken eggs – 2 pcs.;
Spices - salt and pepper;
Onion – 2 pcs.;
Mushrooms – 150-200 gr.;
Sour cream;
Sunflower oil;
Flour – 1.5-2 tbsp. lie
Recipe for making potato pancakes in pots:
We prepare all the necessary ingredients. First, I sit down to peel the potatoes. As for me, this is the longest and most uninteresting process, but then it will be more fun.
For potato pancakes, peel potatoes and 1 onion.
Many people don’t like making potato pancakes precisely because the potatoes need to be grated. I'm not worried about this. I have a food processor. So I grate the potatoes in a food processor. I add salt, pepper and eggs and knead the dough for pancakes. If a lot of water has been released, add flour. It all depends on the potatoes, you may need 1 tablespoon of flour, or maybe 2 tbsp. lie
The dough is ready. Place the frying pan, pour in a little sunflower oil, wait for it to heat up. Spoon potato pancakes into a hot frying pan. Fry them on both sides until golden brown.
For now, let's take care of the mushrooms. First, cut the onion into cubes. In a hot frying pan, fry the onion in sunflower oil.
Let's take care of the mushrooms. First you need to wash and cut them. You can use any mushrooms; for a change, use oyster mushrooms instead of champignons. I used mushrooms that I had in the freezer.
Fry the mushrooms until the onions are ready, lightly salt and pepper and add sour cream, about half a glass.
In half a glass of milk, dilute a spoonful of flour and add to the mushrooms. Cook the sour cream and mushroom sauce until cooked. That is, bring to a boil over low heat and turn off the frying pan.
We prepare the pots. Place 2-3 tablespoons of mushroom sauce on the bottom of the pot. Next, lay out 2-3 potato pancakes and another layer of mushrooms. So I layer the potato pancakes with mushrooms all the way to the top.
I add a spoonful of sour cream on top, close the pots with a lid and put them in a preheated oven for 20-30 minutes. Fire in the oven 175 0 C. To prevent your potato pancakes from burning to the bottom of the pot, pour a little water into the baking tray in which you will place the pots in the oven.
My pots have a concave bottom, so I don't have to add water.
After 25 minutes, we take out the pots, place them in standalone plates and serve. Bon appetit everyone!
Loading...
