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German Potato Pancakes with Mashed Idaho® Potatoes, Caramelized Apples and Sage-Infused Honey

Perfectly crispy
German Potato Pancakes with Mashed Idaho® Potatoes, Caramelized Apples and Sage-Infused Honey
Courtesy of the Idaho Potato Commission

This recipe features a double dose of delicious Idaho® potatoes — they're shredded in the pancakes, which then get topped with a dollop of creamy mashed potatoes.

Recipe courtesy of the Idaho Potato Commission

Ingredients

For the German Potato Pancakes

  • 6 Cups frozen shredded Idaho® potatoes, thawed
  • 4 beaten eggs
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon pepper
  • 4 Tablespoons flour
  • 3 Teaspoons kosher salt
  • 3/4 Cups grated onion
  • 1 Tablespoon butter
  • Oil for frying

For the Mashed Idaho® Potatoes

  • 3 Cups of your favorite mashed Idaho® potato recipe
  • 4 pieces bacon
  • 2 scallions, finely chopped

For the Caramelized Apples

  • 2 Tablespoons butter
  • 2 spicy-sweet, crisp apples (Jonagold or Honeycrisp), cored and sliced thinly
  • 2 Tablespoons brown sugar
  • 1/2 Teaspoon ground nutmeg

For the Sage-Infused Honey

  • 1 Cup honey
  • 1/2 to 1 Cup chopped sage
  • Mesh bag for sage

Directions

For the German Potato Pancakes

Sauté grated onion in butter over medium heat until translucent. Remove from heat and cool.

Thaw and drain shredded hashbrown potatoes. Mix flour, baking powder, salt and pepper. Add to potatoes along with eggs and onion. If batter is too thin, add a little more flour.

Drop by rounded 2-inch scoops into 1/4-inch deep hot fat in heavy skillet. Cook over medium heat until golden brown. Turn over and brown other side.

Drain on paper towels and keep warm.

To assemble: Top German potato pancake with 1 to 1 1/2 tablespoons of mashed potatoes and a few slices of caramelized apple. Drizzle with the sage infused honey. A chiffonade of sage may also be used as garnish.

For the Mashed Idaho® Potatoes

Combine all ingredients.

Reserve warm for topping German potato pancakes.

For the Caramelized Apples

Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with brown sugar. Saute the apples, stirring frequently, for 6-8 minutes.

Sprinkle the apples with the nutmeg. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

For the Sage-Infused Honey

Using a double boiler add honey.

Add the mesh bag of sage.

Heat the mixture at 180 degrees for 10-12 minutes. Remove the mesh bag then place the mixture in a jar.