Potato Pancakes Topped with Applesauce

Potato Pancakes

  • 1 medium onion peeled
  • 4 large russet potatoes peeled
  • 2 large eggs, beaten
  • 2 T flour
  • 1/2 cup vegetable oil
  • 1/2 cup butter

Using a box grater coarsely grate onion into a bowl. Into the same bowl grate the potatoes. Toss together and place in a sieve or colander and allow to drain. Squeeze out as much liquid from the onion and potato and add the beaten egg. Gently toss in the flour and fold. Season with a couple pinches of salt and a pinch of pepper.
Heat the oil and butter in a cast iron skillet. Drop a 1/4 cup of the potato mixture into the pan to form 3 inch cakes. Fry until golden brown on the bottom (4 to 5 minutes) then turn and crisp the other side for 4 to 5 minutes. Transfer to paper towels and keep warm.

Applesauce

  • 8 assorted apples, peeled, cored and cut into cubes
  • 1/4 cup of butter
  • 1/2 cup of sugar
  • 1 tsp curry powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • Juice of one lemon

Melt butter in a heavy bottom sauce pot over medium low heat. Add the curry, cinnamon and salt. Stir in the apples and cook over low heat for about 30 minutes until apples begin to break down. Add the sugar and continue to cook on low heat, stirring occasionally for another 30 minutes. It’s great if the apples are still chunky.

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