The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Applesauce:
  • 4 McIntosh apples, chunked
  • 2 tablespoons brown sugar
  • 2 cups all natural apple juice or fresh cider
  • 1/2 teaspoon ground cinnamon, a few pinches
  • 1/2 teaspoon nutmeg, freshly grated or a few pinches ground
  • Pancakes:
  • 3 medium to large Yukon Gold potatoes, peeled and shredded with hand grater
  • 1 medium yellow skinned onion, peeled and grated
  • 1 egg, beaten
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg, freshly grated or a few pinches ground
  • A few tablespoons butter, for frying pancakes
Directions
  • Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.

  • Preheat nonstick griddle pan or skillet over medium to medium high heat.

  • Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.

  • Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.

  • Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Hanukkah Recipes