Potato Pancake with Cran-Apple-Sauce
Hubby and I caught some Rachel Ray on TV this weekend. She had a day after Thanksgiving show about how to use up your leftovers and make a completely new meal. We were both drooling over these potato pancakes with Cran-Apple-sauce.
This recipe is really simple. You start with leftover mashed potatoes. We were out of town for Thanksgiving, so I just boiled up some potatoes and mashed them in the pan. You add shredded cheddar and chopped green onions to the mashed potatoes.
Then you fry the potatoes mixture in a skillet. I put small amount of olive oil in the skillet and heated on Med-High. I used an ice-cream scoop to portion the pancakes.
While you’re doing all this, mix the cran-applesauce in a saucepan so that it can heat and simmer while you’re cooking everything else. I served these guys with some basic pork chops. The potato pancakes were the hit of the night.
Potato Pancakes:
Leftover mashed potatoes
Shredded cheddar cheese
Chopped green onion
Mix cheese and onion into mashed potatoes. Heat a skillet on Med-High heat. Using a ice-cream scoop, scoop potato mixture into skillet. Cook a few minutes on each side until browned.
Cran-Apple-Sauce:
Leftover cranberry sauce – I used 1 can of whole cranberry sauce
3 apples, cubed – I used golden delicious
1/2 cup apple cider
1/4 cup brown sugar
Put everything into a saucepan and heat until boiling. Once boiling, reduce heat and cover. Allow to simmer for about 30 minutes, or as long as it takes to prepare the rest of your meal.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
i love lime! these sound great 🙂
It’s 5 o’clock somewhere, so bottoms up with these tasty-sounding sweet treats!
The frosting recipe is missing something. ‘1/4 butter’ ??? Pound or cup? But it sounds great.
Those look amazing!
I’ll have to double check the recipe and fix my typo this weekend. Sorry about that. For anyone who asked why they look slushy. This was one of my first Vegan cupcakes and I was using low-fat soy milk. This causes the cupcakes to come out gummy/sticky and not rise very much. I filled them the same amount that I usually do, they just didn’t rise up much. I’d like to try this recipe again to make prettier margarita cupcakes.
I use non-vegan ingredients and they turn out great as well. Also, I seem to have to double the powdered sugar for the frosting to give it an substance, and then I have way too much frosting 🙂 I also add a bit more lime than the recipe calls for, but that’s just me.