Active Time: 20 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: 2 potato pancakes and 1 cup salad)
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.
Ingredients
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1medium garlic clove, grated
- 3/8 teaspoon black pepper, divided
- 5 tablespoons canola oil, divided
- 3/4 cup grated yellow onion
- 3 cups frozen shredded hash browns, thawed
- 1large egg, separated
- 1 1/2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt, divided
- 4 cups loosely packed baby spring mix
- 1/4 cup apple butter
Nutritional Information
- Calories 280
- Fat 19g
- Satfat 2g
- Unsatfat 17g
- Protein 5g
- Carbohydrate 25g
- Fiber 3g
- Sugars 8g
- Added sugars 0g
- Sodium 474mg
- Calcium 5% DV
- Potassium 6% DV
- Calories 280
- Fat 19g
- Satfat 2g
- Unsatfat 17g
- Protein 5g
- Carbohydrate 25g
- Fiber 3g
- Sugars 8g
- Added sugars 0g
- Sodium 474mg
- Calcium 5% DV
- Potassium 6% DV
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Toss together spring mix and dressing in a large bowl; divide salad among 4 plates. Top each potato pancake with 1 1/2 teaspoons apple butter; sprinkle evenly with remaining 1/4 teaspoon salt. Place 2 potato pancakes on each salad.
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