INGREDIENTS:
- 2 1/2 cups shredded, un-peeled russet potatoes (about 1 lb.)
- 1/2 cup grated onion
- 1/3 cup peeled, shredded carrot
- 1/3 cup flour
- 2 Tbsp snipped fresh chives
- 1 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 egg + 1 egg white
- 2 tablespoons vegetable oil, divided
INSTRUCTIONS:
Scrub
potatoes and coarsely grate. Immediately place in a bowl of ice water
to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile,
place the onion, carrot, flour, chives, salt, pepper and eggs in a
medium bowl and stir well. Drain the potatoes and squeeze out moisture;
stir into egg mixture. Heat 1 tablespoon oil in a large non stick
skillet over medium-high heat until very hot. Spoon about 1/4 cup of
potato mixture for each pancake into skillet, cooking 4 at a time. Cook
for 3 to 4 minutes per side, flattening with the back of a spatula and
cooking until golden brown and crisp on both sides. Drain on paper
towels. Repeat with remaining oil and potatoes. Makes 4 servings.
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Self was also nice enough to provide a homemade apple sauce to the topping. Mmmmm.
Grandma's Homemade Applesauce:
Ingredients: 6 cups Granny Smith apples, washed, cored, peeled, and diced (reserve the peel)
Place a little bit of water in a blender (so the blades will move the peel around at first). Add peel, put top on blender and blend until mixture is semi-liquid. Then pour mixture in a pan with the diced apples. Begin cooking, covered, over medium-high heat. When you hear it bubbling, check to make sure the mixture is not sticking. Stir well and if it is sticking or too thick, add a bit of water. As soon as it begins to bubble again, turn heat down to low to medium low and let it cook only until the whole mixture is mushy. At this point, take pan off heat. Let mixture cool and, if desired, add sugar/sweetener to taste. I like it as is, with just a sprinkle of cinnamon.
Ingredients: 6 cups Granny Smith apples, washed, cored, peeled, and diced (reserve the peel)
Place a little bit of water in a blender (so the blades will move the peel around at first). Add peel, put top on blender and blend until mixture is semi-liquid. Then pour mixture in a pan with the diced apples. Begin cooking, covered, over medium-high heat. When you hear it bubbling, check to make sure the mixture is not sticking. Stir well and if it is sticking or too thick, add a bit of water. As soon as it begins to bubble again, turn heat down to low to medium low and let it cook only until the whole mixture is mushy. At this point, take pan off heat. Let mixture cool and, if desired, add sugar/sweetener to taste. I like it as is, with just a sprinkle of cinnamon.
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