In-a-Pinch Potato Pancakes Recipe

Name: In-a-Pinch Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 md. potatoes, cut into 3/4-inch cubes; 1-1/2 cup apples, peeled and coarsley chopped; 1/4 cup onion, chopped; 1 cup sharp cheddar cheese, shredded; 1 egg, beaten; 1 tsp. salt; 1/4 tsp. pepper; 1/2 cup unseasoned dry bread crumbs; cornmeal; 1-1/2 tbsp. butter; margarine; 1-1/2 tbsp. vegetable oil

Servings: persons

4 md. potatoes, cut into 3/4-inch cubes
1-1/2 cup apples, peeled and coarsley chopped
1/4 cup onion, chopped
1 cup sharp cheddar cheese, shredded
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
1/2 cup unseasoned dry bread crumbs
cornmeal
1-1/2 tbsp. butter
margarine
1-1/2 tbsp. vegetable oil

1
In 2-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water until tender, about 15 minutes; drain and mash.
2
In large bowl combine potatoes, apples, onion, cheese, egg, salt and pepper.
3
Mix to blend thoroughly.
4
Form into 8 patties about 3/4-inch thick.
5
Coat with bread crumbs.
6
In large nonstick skillet over medium heat bring the butter and oil to sizzling.
7
Fry patties until browned, about 5 minutes on each side.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 md. potatoes, cut into 3/4-inch cubes, 1-1/2 cup apples, peeled and coarsley chopped, 1/4 cup onion, chopped, 1 cup sharp cheddar cheese, shredded, and more.

Yes, In-a-Pinch Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

In-a-Pinch Potato Pancakes

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