Breakfast/Brunch Side Dish Main Dish

Potato Pancakes with Apple Butter

  • Ready Time: 30min
    No Reviews
  • Prep Time: 20min
    Cook Time: 10min
  • Potato Type: Russet
  • Serves: 4 ( 3 pancakes per serving)
    Prep Method: Pan Fried
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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

  1. Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined.
  2. 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.
  3. 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.
  4. 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.

Customization Options:

  • 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.


Vitamin C14mg


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