About the Recipe
Ingredients
• 2 packed cups of rehydrated or refrigerated potato shreds
• 3 tablespoons crushed cereal (such as Rice Krispies)
• 1 extra large egg, beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon grated orange peel
• 2 tablespoons canola oil
• 1 cup apple butter
Preparation
Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined. 2. Heat 2 tablespoons of the oil in a non-stick skillet. Scoop about 1-2 tablespoons of the mixture with a small ice cream scoop and drop into the hot skillet, about 6 scoops at a time.
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.