RECIPE

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

For a meal filled with potatoes, serve with Stuffed Potatoes with Ham, Thyme and Gruyère.

Ingredients

Applesauce:

  • 4 McIntosh apples, cut into chunks
  • 2 tablespoons brown sugar
  • 2 cups all-natural apple juice or fresh cider
  • 1/2 teaspoon ground cinnamon (a few pinches)
  • 1/2 teaspoon freshly grated nutmeg or a few pinches of ground nutmeg

Pancakes:

  • 3 medium to large Yukon Gold potatoes, peeled and shredded with a hand grater
  • 1 medium yellow onion, peeled and grated
  • 1 egg, beaten
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg or a few pinches of ground nutmeg
  • A few tablespoons butter, for frying pancakes

Preparation

Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium size pot over medium-high heat and let cook for 15 minutes, stirring occasionally and reducing heat to medium when the mixture comes to a boil.

Pre-heat a nonstick griddle or skillet over medium to medium-high heat.

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

Combine the pancake mixture and place the bowl near stove. Melt a pat of butter on the skillet pan and drop 3-4-inch circles of the potato mixture onto hot surface. Cook pancakes for 3-4 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.

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Rachael Ray