Ruby Sensation Potato Pancakes with Apple-Bacon Chutney

Potato pancake recipe inspired by Cooking Light
Serves 6-8 as a filling appetizer

Apple-Bacon Chutney:
-1 tablespoon olive oil
-1/2 cup diced sweet onion
-1/2 cup diced bacon
-1 cup chopped tart apple
-1/4 cup white wine or champagne vinegar
-1/4 cup packed brown sugar
-1/4 teaspoon pumpkin pie spice

Potato Pancakes:
-1 28-ounce package Tasteful Selections™ Ruby Sensation potatoes (or alternatively 28-ounces red-skinned potatoes), grated
-1 cup grated fresh sweet onion
-2 tablespoons all-purpose flour
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-2 eggs
-2 1/2 tablespoons vegetable oil, divided
-Sour cream, for serving


To make chutney, heat olive oil in a saucepan over medium heat.  Add the onion and cook until it begins to turn translucent. Add bacon and cook until bacon is brown and has rendered most of its fat. Add remaining chutney ingredients. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.

While chutney is simmering, begin preparing the potato pancakes by spreading the potato and onion between several layers of paper towels; let stand for 15-30 minutes or until potato is barely moist, pressing occasionally to remove as much moisture as possible.

Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and eggs in a large bowl. Stir in potato and onion.

Heat about 2 teaspoons oil in a large nonstick skillet or well seasoned cast iron pan over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. You may find that as you are working, the potato mixture becomes watery as the salt causes them to release moisture. This is okay. Just squeeze out excess moisture as you go along either by squeezing it out with your fingers or a spoon or occasionally emptying the mixture into a sieve.

Remove chutney from heat. Serve alongside potato pancakes with sour cream, if desired.

Note: To save time, both the potato pancakes and chutney can be made in advance, making them a convenient option for entertaining.  Just reheat pancakes in a 350 degree oven until warmed through. Chutney can either be reheated in the microwave or served at room temperature.

Leave a Comment