You may think you know what Hungarian Potato Pancakes Recipe is, but if you’ve never heard the name, you may not realize that they’re a traditional Hungarian dessert. In addition to being a delicious and traditional dish, Hungarian pancakes are also a great way to use up leftover potatoes. A traditional Hungarian pancake recipe called for a common potato, so you’ll need to buy some. However, for every Hungarian pancake recipe you make, you’re likely to use up 6 to 8 large potatoes!
Hungarian potato pancakes are a traditional dish usually served as a side dish or main course. They are made with potatoes, flour, eggs, and salt, and can be fried or baked. The pancakes can be served plain, or with fillings such as sausage, cheese, or vegetables.
Hungarian Potato Pancakes are a lovely little breakfast treat and one of the tastiest pancakes you can find. They’re a delicious, sweet dish full of crunchy potato goodness and made with a simple batter. This recipe is an easy one to make and they are incredibly delicious.
Hungarian Potato Pancakes are a real-life experience for a lot of people. While not as fun to eat as pancakes made with other ingredients, this breakfast takes a few minutes. As long as you’ve got some potatoes and pancake mix, you’ll have yourself a tasty, delicious dish that is ready in minutes.
How to make a Hungarian Potato Pancakes
It’s a very unique dish, so why not try making it yourself? The process just might get you good results, but it is not an easy one to follow. Welcome to the world of Hungarian food, where boiled potatoes are mixed with other ingredients in an unusual way. This dish is made of mashed potatoes and onions, mixed with flour and eggs to create the pancake batter. It’s then fried in oil until it has a crispy exterior. It’s usually served with sour cream or yogurt and applesauce on top.
Ingredients
Hungarian-Style Tomato-Beef Sauce:
- 1 pound 90-percent lean ground beef
- 1/2 cup vegetable oil
- 1 large Spanish onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- One 12-ounce can of diced tomato
- One 12-ounce can of tomato puree
- 2 tablespoons paprika
- 1 tablespoon crushed red pepper
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- Salt and ground pepper
Potato Pancakes (placki ziemniaczane):
- 6 to 8 large potatoes, grated
- 1 large onion, grated
- 2 eggs
- 4 tablespoons all-purpose flour
- Salt and ground pepper
- 1 1/2 cups oil
- Sour cream, for serving
- Chopped fresh parsley, for serving
Step by Step Instructions to make Hungarian Potato Pancakes
For the Hungarian-style tomato-beef sauce:
Step 1
In a large skillet, place the ground beef. Prepare the ground beef by browning it and putting it on the side. Add vegetable oil to a separate sauté pan and heat. Sauté the onions for 2 minutes.
Step 2
Add the green and red bell peppers and continue to saute for 2 minutes more. Then add the canned tomatoes, crushed red pepper, cayenne, paprika, garlic, and the browned ground beef. Season with salt and pepper. Stir occasionally for up to 1 hour on low heat, covered. You can make the sauce ahead of time.
For the potato pancakes (black):
Step 1
In a large bowl, combine the potatoes, onions, eggs, and flour. Add salt and pepper to taste. The mixture will be on the thicker side. In a heavy skillet, heat the oil. With a spoon, flatten 2 tablespoons of the mixture into the hot oil. Set the heat to medium. On both sides, cook until golden brown.
Step 2
Serve 2-4 pancakes with 2 tablespoons of sauce and a tablespoon of sour cream and parsley on top.
In Closing
We hope you enjoyed our recipe for Hungarian Potato Pancakes. We love these delicious pancakes and hope that you do too! These Hungarian potato pancakes are the perfect way to use up any leftover mashed potatoes you might have. They’re crispy on the outside and soft on the inside, and they can be served with a variety of toppings. Give them a try the next time you’re looking for a simple, delicious meal. Give it a try today and see for yourself how good it can be! We hope that you enjoy this Hungarian Potato Pancakes Recipe for yourself, and if you do, please share it with others.
More Delicious Recipes
Hungarian Potato Pancakes Recipe
Ingredients
Hungarian-Style Tomato-Beef Sauce:
- 1 pound 90-percent lean ground beef
- 1/2 cup vegetable oil
- 1 large Spanish onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- One 12-ounce can of diced tomato
- One 12-ounce can of tomato puree
- 2 tablespoons paprika
- 1 tablespoon crushed red pepper
- 1 tablespoon crushed red pepper
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- Salt and ground pepper
Potato Pancakes (placki ziemniaczane):
- 6 to 8 large potatoes, grated
- 1 large onion, grated
- 2 eggs
- 4 tablespoons all-purpose flour
- Salt and ground pepper
- 1 1/2 cups oil
- Sour cream, for serving
- Chopped fresh parsley, for serving
Instructions
For the Hungarian-style tomato-beef sauce:
- In a large skillet, place the ground beef. Prepare the ground beef by browning it and putting it on the side. Add vegetable oil to a separate sauté pan and heat. Sauté the onions for 2 minutes.
- Add the green and red bell peppers and continue to saute for 2 minutes more. Then add the canned tomatoes, crushed red pepper, cayenne, paprika, garlic, and the browned ground beef. Season with salt and pepper. Stir occasionally for up to 1 hour on low heat, covered. You can make the sauce ahead of time.
For the potato pancakes (black):
- In a large bowl, combine the potatoes, onions, eggs, and flour. Add salt and pepper to taste. The mixture will be on the thicker side. In a heavy skillet, heat the oil. With a spoon, flatten 2 tablespoons of the mixture into the hot oil. Set the heat to medium. On both sides, cook until golden brown.
- Serve 2-4 pancakes with 2 tablespoons of sauce and a tablespoon of sour cream and parsley on top.