Recipe: Yummy Potato-Apple Cheddar Pancakes

Potato-Apple Cheddar Pancakes. Potato-Apple Cheddar Pancakes I enjoyed the flavor combinations packed into these little Potato Pancakes. It's fall season and all I could find for pancakes with fruit in them were banana or blueberry filled. So I decided to make my own simple.

I recently went on vacation with my hubby this past summer to Savannah Georgia. The FOOD, the southern charm and hospitality. And the south loves grits and shrimp. You can have Potato-Apple Cheddar Pancakes using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Potato-Apple Cheddar Pancakes

1. Prepare 2 of large potatoes (or 3 medium will do).
2. You need 2 of apples ( I used Fuji for this recipe; use any type. Granny Smith, Red delicious etc.).
3. It's 4 of eggs.
4. Prepare 4 of green onion scallions chopped thinly.
5. Prepare 1 cup of shredded cheddar.
6. You need 4 tbsp of all-purpose flour.
7. It's 1 tsp of salt.
8. Prepare 1/4 tsp of cayenne pepper.
9. It's 1 tsp of white pepper.
10. You need 1/2 tsp of cajun seasoning.
11. You need 1 of oil for frying ( olive oil, canola).
12. Prepare 1 of sour cream for topping.

Transfer the potato pancakes to a plate and serve. This casserole featuring eggs, cheese, ham, and fennel would also make a perfect breakfast for a special day. Spread half of the bread cubes in the dish. If desired, snip some of the green.

Potato-Apple Cheddar Pancakes instructions

1. Fill a large mixing bowl with cold water. Peel, and then rinse your potatoes. Grate by hand your potatoes; or with your food processor grater. Place grated potatoes immediately into bowl of cold water. Repeat same steps with your 2 apples; peel, grate and place into bowl of cold water with potatoes. So to keep them from browning..
2. Drain grated potatoes and apples. Press as much water as you can from mixture. In medium bowl mix grated potatoes/apples, onion, cheese, eggs, flour, salt, white pepper, cayenne and cajun seasoning. Stir to combine..
3. Heat about a tablespoon of oil in a large frying pan on medium heat. Drop dollops of batter (about 4) into pan. Press down on potato batter to form small pancakes, leave some space between so you can flip them. Fry both sides until a nice golden to medium brown. You may add more oil to pan in between batches if needed..
4. If pancakes seem oily place them onto a paper towel..
5. Serve pancakes topped with sour cream or a hollandaise sauce..

Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. Press thawed potatoes between paper towels to remove moisture; set aside. In a small saucepan over medium heat, cook apple and sage in hot melted butter until tender; remove pan from heat.

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