This recipe is vegetarian, vegan and gluten free. Prep-time is less than 15 minutes.
4 Large White Potatoes (halved)
1 Tbsp Mrs. Bryants 7 Sea Salt Fusion
2 Medium Sweet Potatoes (grated)
2 Medium Red Potatoes (grated)
Large Red Onion (grated or chopped)
4 Tbsp Mrs. Bryants Fruit Blended Apple Sauce
6 Tbsp Corn Meal
cup butter or butter substitute (optional)
Mrs. Bryants Oil Melange
9 x 13 inch metal baking pan or larger (do not use glass)
Pre-Heat oven to 400 F
Leaving the skins on, halve the white potatoes and add to a pot containing enough water to cover the potatoes. Simmer until soft. Drain the water, leaving about 1/8 cup water in the pot. Add the remaining ingredients, except the oil, to the pot. Mash and mix using a hand potato masher.
Using a metal baking pan, coated with Mrs. Bryants Oil Melange, place 2 Tbsp of the mix onto the pan. Lightly pat, using back of spoon to a thickness of 1/3-1/2 inch. Using your Misto (purchased from Mrs. Bryants), lightly spray the top of the pancakes with Mrs. Bryants Oil Melange.
Bake at 400 F for approximately 30 minutes or until you have reached your desired browning and texture. Pancakes may be turned during the baking process, to achieve equal browning if desired.
Serve with a side dollop of Mrs. Bryants fruit blended apple sauce and/or sprinkle with Mrs. Bryants 7 Sea Salt Fusion or any one of Mrs. Bryants Tour de Cuisine spice blends mixed with sour cream. Potato pancakes can be an entre or accompany any entre as a side. Also, great cold. Not just for the holidays anymore!