Rachael Rays Potato Pancake With Applesauce Recipes

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THE YUKON VIA VERMONT: YUKON GOLD POTATO PANCAKES AND CHUNKY APPLESAUCE



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

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 McIntosh apples, chunked
2 tablespoons brown sugar
2 cups all natural apple juice or fresh cider
1/2 teaspoon ground cinnamon, a few pinches
1/2 teaspoon nutmeg, freshly grated or a few pinches ground
3 medium to large Yukon Gold potatoes, peeled and shredded with hand grater
1 medium yellow skinned onion, peeled and grated
1 egg, beaten
1 teaspoon coarse salt
1 teaspoon baking soda
1/2 teaspoon nutmeg, freshly grated or a few pinches ground
A few tablespoons butter, for frying pancakes

Steps:

  • Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.
  • Preheat nonstick griddle pan or skillet over medium to medium high heat.
  • Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.
  • Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 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.

SMASHED POTATO-CHEDDAR CAKES WITH WARM CRAN-APPLE SAUCE



Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 servings, 3 cakes each

Number Of Ingredients 15

3 Golden or Red Delicious apples, peeled and chopped
2 teaspoons lemon juice
1 cup apple cider
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup prepared whole berry cranberry sauce, store bought or homemade
3 cups smashed or leftover mashed potatoes*
Water or milk, as needed to thin potatoes
2 cups grated Cheddar
2 scallions, finely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and pepper
Drizzle vegetable oil
Butter pats
Paprika, to garnish, optional

Steps:

  • Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.
  • Heat a large nonstick skillet over medium heat.
  • Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
  • Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
  • Serve potato-cheddar cakes with warm cran-apple sauce for topping.

QUICK POTATO AND CARROT LATKES



Quick Potato and Carrot Latkes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 12 latkes, 6 servings

Number Of Ingredients 11

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Steps:

  • Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
  • Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
  • Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE



Spicy Sweet Potato Pancakes with Holiday Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 17

2/3 cup light olive oil or peanut oil, for frying
1 large Idaho potato, peeled and shredded
2 medium sweet potatoes, peeled and shredded
1 small onion, peeled
1 egg, beaten
3 tablespoons all-purpose flour, cracker meal, or matzo meal
1 tablespoons chili powder, couple of palm fulls
2 teaspoons smoked sweet paprika, 2/3 palm full
2 teaspoons ground cumin, 2/3 palm full
2 teaspoons coriander, 2/3 palm full
Salt
2 Hass avocados
1 lemon, juiced
1/2 medium red onion, finely chopped
1 small glove garlic, pasted up with some salt
2 jalapenos, seeded and finely chopped
3/4 cup pomegranate juice

Steps:

  • Heat about 1/3 cup of oil over medium to medium-high heat.
  • Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
  • You will get about 16 pancakes. Drain cooked cakes on paper towels.
  • Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
  • Reduce the pomegranate juice to a syrup.
  • Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
  • Drizzle pomegranate syrup over the guacamole and serve.

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

Steps:

  • On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
  • In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
  • Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
  • Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
  • To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
  • Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

RACHAEL RAY'S POTATO PANCAKE WITH APPLESAUCE



Rachael Ray's Potato Pancake With Applesauce image

I watched an episode of 30 minute meals and saw this one. I've only tried the applesauce, not the potatoes yet. Don't remove the apple skin, just cut apples into chunks.

Provided by demi_quinn

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

4 mcintosh apples
2 cups apple juice (unfiltered)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 pieces potatoes, peeled, grated
butter
1 teaspoon baking soda
1 teaspoon salt
1 medium onion, peeled grated
nutmeg
1 egg

Steps:

  • Mix all ingredients for applesauce; boil, reduce.
  • Wrap potato in towel and squeeze water out.
  • Mix all potato pancake ingredients.
  • Put butter in pan.
  • Press potato in pan, like pancake.
  • Cook for 4 minutes each side.
  • Serve.

Nutrition Facts : Calories 376.5, Fat 3.4, SaturatedFat 1, Cholesterol 105.8, Sodium 1844.6, Carbohydrate 87.3, Fiber 8.3, Sugar 71.6, Protein 4.6

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