Ontario Apple & Potato Rotsi


1 lb (500 g) baking potatoes (Russet), peeled (about 2 large)
2 Ontario Apples, peeled if desired
½ large cooking onion, minced
2 tsp fresh sage, minced
½ tsp (2 mL) each, salt and black pepper
1 large egg, well beaten
¼ (50 mL) cup unsalted butter, divided

Cooking Instructions

1. Grate potatoes on large holes of box grater; set aside. Grate apples around the core, and transfer to a paper towel lined colander or strainer, pressing out as much liquid as possible. Toss apples with potatoes, onions, sage, salt, pepper and egg.

2. In large heavy-bottomed non-stick skillet, melt 1 Tbsp (15 mL) of butter at a time over medium heat. Press the apple potato mixture by the tablespoonful into small discs, arranging in skillet 2-inches (5 cm) apart. Use spatula to flatten slightly. Cook until bottom is golden, about 3-4 minutes. Flip over and cook until underside is golden, about 3-4 minutes more.

3. Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.

For more information about Ontario Apples click here