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Frozen hash browns make it possible to whip up latkes in minutes. Enjoy the combo of crisp potato pancakes and a simple green salad for a light entrée, or serve alongside roast chicken or beef for a protein punch.

Potato Pancakes With Apple Butter

finely chopped shallot

finely chopped fresh chives

finely chopped fresh tarragon

white wine vinegar

Dijon mustard

medium garlic clove, grated

black pepper, divided

canola oil, divided

grated yellow onion

frozen shredded hash browns, thawed

large egg, separated

all-purpose flour

kosher salt, divided

loosely packed baby spring mix

apple butter

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.

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.

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.

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.