For cranberry sauce maple syrup, stir together cranberry sauce and maple syrup in a small saucepan until smooth. If necessary, stir in enough water for a smooth, pourable consistency. Cook over low heat for 5 minutes or until steaming, stirring occasionally. Remove from heat and set aside.
Recipe
Author
Midwest Nice, Amanda Gajdosik
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Description
If your fridge is overflowing with Thanksgiving leftovers, here’s an idea for transforming your mashed potatoes and cranberry sauce into a breakfast treat your family will love.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Cranberry Sauce Maple Syrup | ||
| 1 c. leftover cranberry sauce | ||
| ½ c. Hy-Vee Select 100% pure maple syrup | ||
| ½ c. water, optional | ||
| Mashed Potato Pancakes | ||
| 2 c. leftover mashed potatoes | ||
| ¼ c. Hy-Vee whole milk | ||
| 1 Hy-Vee large egg | ||
| 2 to 4 Tbsp. Hy-Vee all-purpose flour, divided | ||
| 2 tsp. granulated sugar | ||
| 1 tsp. chopped fresh thyme, optional | ||
| Hy-Vee salted butter, sliced; for serving | ||
Things To Grab
- Small saucepan
- Wooden spoon
- Electric mixer
- Hy-Vee canola oil cooking spray
- Large nonstick skillet
- ½-cup scoop
- Metal spatula
Directions
For potato pancakes, beat together mashed potatoes, milk, egg, 2 Tbsp. flour, sugar and, if desired, thyme with an electric mixer. If batter is thin, stir in enough of the remaining 2 Tbsp. flour to make a soft batter that holds its shape when scooped.
Spray a large nonstick skillet with cooking spray; heat over medium heat. Add batter to hot skillet using a ½-cup scoop; spread each to 3 to 4 in. in diameter. Cook for 6 to 8 minutes or until surfaces are crispy while centers are still fluffy, turning halfway through. Serve potato pancakes hot with butter and cranberry sauce maple syrup.
Recipe Source:
Midwest Nice, Amanda Gajdosik