I used to think there was no better fate for our beloved spud than simply mashed with butter and milk. Why fiddle with perfection? Much to my surprise, I’ve enjoyed experimenting with some not so pure potato recipes. Herbed Mashed Potatoes led to Poblano and Chive Mashed Potatoes, to last week’s Potato and Celery Root Puree. So why not tinker with hash browns?
Hash browns prepared with grated Granny Smith apples, dill and a dollop of sour cream make a delightful combo for our weekend breakfast. This recipe calls for flour to make them into potato pancakes. My end result was half pancake and half loose hash browns. It may be because I substituted frozen hash browns for fresh potatoes. Probably not enough moisture. None the less, hash browns or pancakes, this was a unique, fresh and tasty combination for a potato dish.
- 2 baking potatoes peeled and grated on the large holes of a box grater
- 1 Granny Smith apple peeled and grated on the large holes of a box grater
- 1/4 cup chopped dill
- 3 tablespoons all-purpose flour
- 6 tablespoons canola oil
- Sour cream for serving
Squeeze all the excess water from the potatoes and apples and place them in a bowl. Add the dill and flour, season with salt and pepper and toss to coat thoroughly.
In a large nonstick skillet, heat 1 tablespoon of the oil. Spoon 1/4 cup of the potato mixture into the skillet for each of 4 pancakes; press gently to flatten. Cook over moderately high heat, turning once and adding 1 tablespoon of oil, until golden and crisp, about 2 minutes per side. Drain briefly on a paper towel–lined plate. Repeat with the remaining potato mixture and oil. Serve with sour cream.
Apple Potato Hash Browns…They’re what’s for Breakfast.