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Potato Pancakes with Apple Butter


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.


2LargeRusset potatoes
3TablespoonCrushed cereal (such as Rice Krispies)
1LargeEgg, beaten
1TeaspoonKosher salt
1⁄4TeaspoonGrated orange peel
2TablespoonOlive oil
1CupApple butter


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.


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time20 minutes
Cook time10 minutes