Moms. We’ve all been there – that time when you’re up at the crack of dawn, running to get ready for work while your kids are still asleep. You finally get them up and fed and dressed for school, only to realize it’s already 8:30am (and they didn’t even brush their teeth!). What do you do? Grab a bagel or pastry on your way out the door? Not so fast! These Apple Potato Pancakes will be your new best friend in these early mornings. They come together quickly, taste delicious, and give you energy to take care of yourself AND your family! Give them a try today – I bet you’ll never go back to store-bought breakfast again!
prep: 20 mins cook: 20 mins total: 40 mins Servings: 5 Yield: 10 potato pancakes
2 tablespoons all-purpose flour
1 Granny Smith apple – peeled, cored, and shredded
3 russet potatoes, peeled and shredded
½ tablespoon sour cream (Optional)
3 green onions, diced
salt to taste
vegetable oil for frying, or as needed
Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring out excess liquid.
Combine potatoes, apple, eggs, flour, and green onion in a bowl.
Heat vegetable oil in a large heavy sauce pan over medium-high heat.
Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2 to 4 minutes on each side. More oil may be needed with each batch.
Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle with salt.
Serve pancakes topped with sour cream.
Per Serving: 178 calories; protein 5.7g; carbohydrates 29.4g; fat 4.7g; cholesterol 75mg; sodium 69.2mg.