Crispy Smashed Potato Pancakes

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  • 1 pound potatoes, scrubbed and cut into 1-inch chunks (any variety)
  • 3 to 4 tablespoons butter
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon chopped parsley
  • 3 tablespoons oil, for frying
  • Organic Honeycrisp Applesauce, for serving


Place potatoes in a pot of boiling, salted water and cook until tender, about 20 minutes. Drain well.

Transfer cooked potatoes to a bowl. Add butter, milk, salt and pepper. “Smash” the potato mixture with a masher or spoon, until all elements are blended. Add a little extra milk if potatoes are too dry. You may eat a bunch of these now (because who could resist?) but save yourself 2 cups for the pancakes. You can make the potatoes up to 2 days in advance. Cover and refrigerate.

Mix potatoes with eggs, green onions and parsley until well blended. In a heavy sauté pan, heat oil and drop the potato mixture in pancake-sized portions (as large or as small as you like) into the hot oil. Cook about 3 minutes on one side or until golden, then flip and cook on the other side for 2 to 3 minutes.

Served piping hot with Organic Honeycrisp Applesauce.

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