Cranberry Brussels Sprouts Potato Pancakes Recipe

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

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 side dish recipes!  I made these potato pancakes with shredded hash browns, which saved me massive amounts of time 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 my shredded hash browns at Walmart, along with everything that I needed for this potato pancakes recipe. I love convenience!

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 these delicious pancakes, they were pan fried up in grapeseed oil. 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!

PREPARATION NOTE: My potato pancakes recipe calls for an entire standard sized bag of the  Ore-Ida^®  hashbrown potatoes, making 8-10 potato pancakes, depending on the size you want to form your patties into. If you want to shred your own potatoes, you’ll need 4-5 LARGE Idaho potatoes, and you’ll need to make sure to use paper toweling or cheesecloth to squeeze out as much of the excess water as you can from them so that the potatoes bind together with the other ingredients. If you don’t take that extra step, you’ll be hard pressed to get a pancake to stay in one piece for you. They’ll be edible and delicious, nonetheless, but your presentation will be lacking a bit.

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

Cranberry Brussels Sprouts Potato Pancakes Recipe

Preparation 8 min Cook Time 8 min Total Time 16 mins

Serves 8-10     adjust servings

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These classic potato pancakes from It's Yummi! turned festive and flavorful with the addition of fresh cranberries and shaved Brussels sprouts. They're the PERFECT side dish for your holiday table!

Ingredients

• 4 cups frozen shredded 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
• 5 raw Brussels sprouts, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 liquid cup grapeseed or other high smoke point oil, for frying

Instructions

1. 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.
2. 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.
3. Add oil to a large frying pan over medium heat. When ripples start to appear in the oil, it is ready to be used.
4. 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.
5. If necessary, add more oil to the pan for cooking additional batches.
6. SERVING SUGGESTIONS: Drizzle with warm maple syrup, applesauce, or sour cream

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 3kcal Calories from fat 2
% Daily Value
Total Fat 0g	0%
Saturated Fat 0g	0%
Transfat 0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 0g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!