Potato Pancakes with Apples
Active Time: 30 minutes / Cook Time: 15-20 minutes / Total Time: 30 minutes
Makes 2 servings
- ½ lb. russet or other baking potatoes, peeled and shredded
- 2 scallions, sliced thinly
- 1 egg
- 1 slightly heaping tablespoon potato starch
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup refined coconut oil, divided
- 2 apples, peeled, cored, and sliced
- 1/8 teaspoon cinnamon
- 1 tablespoon ghee
- juice of half a lemon, optional
- Preheat oven to 200°F and place a small baking sheet on middle rack. Wrap shredded potatoes and scallions in a kitchen towel and wring out over the sink to remove as much excess moisture as possible. Transfer to a large bowl and stir in egg, potato starch, salt, and black pepper.
- Heat 2 tablespoons coconut oil in a large skillet over medium heat. When a small piece of potato sizzles when you drop it in the oil, begin adding slightly heaping tablespoons to the pan, leaving room between each potato pancake. Cook until golden brown, about 2 minutes, and flip. Cook another minute or so until second side is golden brown, and use a spatula to transfer cooked pancakes to the baking sheet in the oven. Repeat with oil and potato mixture until all of the mixture is used.
- Wipe out the pan, return to medium heat, and add the ghee. When melted, add the apples and cinnamon and sauté until apples are tender, about 6-7 minutes. Add lemon juice, if desired.
- Serve half of the potato pancakes with half of the apples per person.