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Recipe by: Leslie Bonci, RD
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.
2 packed cups of refrigerated potato shreds
3 Tablespoons crushed cereal (such as Rice Krispies)
1 extra large egg, beaten
1 teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon grated orange peel
2 Tablespoons canola oil
1 cup apple butter
Prep Time: 20min | Cook Time: 10min
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.
Time Saving Tip:
Make the pancakes ahead and freeze them. Re-heat in the toaster oven as needed.
Add in shredded carrots for an extra boost of Vitamin A.
Use ground crackers or flour instead of cereal to try a new texture.
Top with pumpkin butter instead of apple butter for a seasonal twist.
Grate your own potatoes instead of using pre-shredded potatoes. Peel and grate two Russet potatoes using a grater or a food processor with a grater attachment.
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