Potato Pancakes With Apple Butter

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Initial version

Authored by Shanzy
4 servings

Ingredients

  • 1 tbsp finely chopped shallot
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp white wine vinegar
  • 1 1/2 tsp Dijon mustard
  • 1 medium garlic clove, grated
  • 3/8 tsp black pepper, divided
  • 5 tbsp canola oil, divided
  • 3/4 c grated yellow onion
  • 3 c frozen shredded hash browns, thawed
  • 1 large egg, separated
  • 1 1/2 tbsp all-purpose flour
  • 3/4 tsp kosher salt, divided
  • 4 c loosely packed baby spring mix
  • 1/4 c apple butter

Instructions

1

Stir together shallot, chives, tarragon, vinegar, mustard, garlic, and 1/8 teaspoon pepper in a small bowl. Gradually add 3 tablespoons oil, whisking constantly, until blended. Set dressing aside.

2

Place grated onion in center of a clean kitchen towel; twist towel to squeeze liquid from onion. Stir together onion, hash browns, and egg yolk in a medium bowl. Whisk egg white in a small bowl until frothy; stir into potato mixture. Add flour, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until combined.

3

Heat 1 tablespoon oil in a large nonstick skillet over medium; swirl to coat. Drop 1/3 cup potato mixture into skillet, and flatten with a spatula. Repeat 3 times to equal 4 pancakes in skillet. Cook until bottoms are crispy, 4 to 5 minutes. Flip pancakes; cook until bottoms are golden brown and crispy, about 2 minutes. Transfer to a plate. (Do not wipe skillet clean.) Repeat with remaining 1 tablespoon oil and potato mixture.

4

Toss together spring mix and dressing in a large bowl; divide salad among 4 plates. Top each potato pancake with 1/2 teaspoons apple butter; sprinkle evenly with remaining 1/4 teaspoon salt. Place 2 potato pancakes on each salad.