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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Top this with sour cream, chives, and smoked salmon or trout for an impressive appetizer or main dish for brunch. This is very good - This is another recipe that I got from the local newspaper and just had to try - Ingredients:
1 lb baking potato, peeled (russet, about 2 large) |
2 apples, peeled if desired |
1/2 large cooking onion, minced |
2 teaspoons fresh sage, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 large egg, well beaten |
1/4 cup butter, unsalted, divided |
Directions:
1. Grate potatoes on large holes of box grater; set aside. Grate apples around the core and transfer to paper towel-lined colander or strainer, pressing out as much liquid as possible. Toss apples with poatatoes, onion, sage, salt, pepper and egg.
2. In large heavy-bottom nonstick skillet, melt 1 tablespoons of the butter at a time over medium heat. Press apple-potato mixture by the Tablespoonful into small discs, arranging in skillet 2 inches apart. Use spatula to flatten slightly. Cook until bottom is slightly golden, 3-4 minutes. Flip and cook until underside is golden 3-4 more minutes.
3. Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.
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