Potatoes, onions and more.
Potato Pancakes with Apple Butter
Description
Meal prep at its best! Make a batch of potato pancakes and freeze them for easy-to-reheat pre-workout fuel to enjoy throughout the week. Top with apple butter for a sweet addition.
Ingredients
| 2 | Large | Russet potatoes |
| 3 | Tablespoon | Crushed cereal (such as Rice Krispies) |
| 1 | Large | Egg, beaten |
| 1 | Teaspoon | Kosher salt |
| 1⁄4 | Teaspoon | Pepper |
| 1⁄4 | Teaspoon | Paprika |
| 1⁄4 | Teaspoon | Grated orange peel |
| 2 | Tablespoon | Olive oil |
| 1 | Cup | Apple butter |
Instructions
Peel and grate two Russet potatoes using a grater or a food processor with a grater attachment.
Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined.
Heat 2 Tablespoons of the oil in a non-stick skillet. With a small ice cream scoop, about 1-1/2 Tablespoons and drop about 6 scoops into the hot skillet.
Cook pancakes for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes or until golden brown and crisp on other side and transfer to plate to cool. Repeat with remaining potatoes.
Top with a dollop of apple butter and enjoy.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Recipes | Breakfast |