Cranberry Brussels Sprouts Potato Pancakes Recipe

This potato pancakes recipe is perfect to make for a holiday side dish! The potato pancakes are packed with fresh cranberries, and shaved Brussels sprouts, so they’re festive, healthy, and delicious!

I developed this awesome potato pancakes recipe as part of my meal planning for the upcoming holidays, as a sponsored post for Collective Bias® and their advertiser. I was compensated for this post, but as always, all thoughts and opinions about the products used are my own.

Thanksgiving Side Dish Recipes

Am I the only one flipping out that Thanksgiving is this week and Christmas is less than a month away?  Thanks to my newly acquired seasonal job, free time to spend in the kitchen has been slashed to virtually nothing. I’ll be working 2 days this week, plus Black Friday, so I’m preparing as much of our Thanksgiving dinner ahead of time as possible.

Thank goodness for quick and easy Thanksgiving side dish recipes like Cranberry Brussels Sprouts Potato Pancakes!

The potato pancakes recipe calls for shredded hash browns, which is a huge time saver! No more massive amounts of time spent washing, peeling, and shredding potatoes. There are times when convenience foods rock my world, and this week is definitely one of those times!

I bought all of the ingredients for the recipe, including shredded hash browns, at Walmart. I love the convenience of one stop shopping – having everything I need to make a recipe in one store.

Want more recipes using hashbrown potatoes? Try this Easy Hashbrown Casserole with Ham and Broccoli or make some Cheesy Hash Brown Potato Nests.

Ummm, this is probably a good a time as any for me to throw in the somewhat bad news that, despite the healthy benefits of adding fresh cranberries and shaved Brussels sprouts to the potato pancakes recipe, the pancakes are pan fried. The GOOD news is that grapeseed oil is an unsaturated fat (better for keeping your cholesterol in check).

I could have chosen oils that were much more unhealthy, but the fact remains that all oils are a type of fat… and when eaten in large amounts, fat IS fattening. That being said, it’s the holidays, and if you’re anything like me, eating everything in moderation is the mantra from now through December 31st. I’m livin’ large (and hoping not to be as big as a house) by the time the year ends!

Potato Pancakes Recipe Notes

1. The potato pancakes recipe as shown below calls for an entire standard sized bag of  Ore-Ida^®  hashbrown potatoes.
2. The recipe will yield 8-10 potato pancakes, depending on the size you form the patties into.
3. If you want to shred your own potatoes, you’ll need 4-5 LARGE russet potatoes. Make sure to use paper toweling or cheesecloth to squeeze out as much of the excess water as you can from them. If you don’t take that extra step, you’ll be hard pressed to get a pancake to stay in one piece for you.

I hope you enjoy this festive potato pancakes recipe. Happy Thanksgiving!

Potato Pancakes Recipe with Fresh Cranberries and Brussels Sprouts

A classic potato pancakes recipe becomes festive and flavorful with the addition of fresh cranberries and shaved Brussels sprouts. 

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Course: Side Dish

Cuisine: American

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes

Servings: 8

Calories: 180kcal

Ingredients

• 4 cups frozen hash brown potatoes, or 4-5 large russet potatoes, peeled & shredded
• 2 large eggs, lightly beaten with a fork
• 1/4 cup Panko bread crumbs , (substitute regular bread crumbs if you prefer them)
• 1 cup fresh cranberries
• 1/2 cup shaved Brussels sprouts, (about 5 sprouts)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup grapeseed oil, or other high smoke point oil, such as avocado oil

Instructions

• Using paper toweling, cheesecloth, or a non-terrycloth dish towel, squeeze as much liquid from shredded potatoes as possible. The drier they are, the better they'll bind. Place potatoes into a large bowl.
• To the same bowl, add beaten eggs and all additional ingredients, except for the oil. Mix with a wooden spoon or spatula until well combined.
• Add oil to a large frying pan over medium heat. When ripples start to appear in the oil, it is ready to be used.
• Use clean hands to form pancakes out of the potato mixture, each approximately 2-3 inches in diameter (smaller or larger to your preference). Very carefully place patties into the hot oil. Don't overcrowd the pan as it will prevent the pancakes from getting crispy. Cook pancakes over medium heat for 3 minutes on one side, then flip and cook for 3 minutes on the other side. Place on a cooling sheet lined with paper toweling to drain excess grease.
• If necessary, add more oil to the pan for cooking additional batches.
• SERVING SUGGESTIONS: Drizzle with warm maple syrup, applesauce, or sour cream

Nutrition

Serving: 1pancake | Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 128mg | Potassium: 348mg | Fiber: 2g | Sugar: 0g | Vitamin A: 2.3% | Vitamin C: 18.1% | Calcium: 2.3% | Iron: 8%