Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs

Name: Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Jewish
Ingredients: 907 grams apples, peeled, cored and cut into rough slices; 4 servings Freshly ground black pepper; 0 teaspoons cinnamon; 1 large egg white plus 4 whole eggs, divided; 710 milliliters peeled and coarsely grated Idaho potatoes, squeezed of excess liquid; 4 servings Kosher salt; 2 Tbsps matzo meal; 237 milliliters sour cream; 2 teaspoons sugar; 2 sprigs thyme, plus extra for garnish; 118 milliliters vegetable oil; 2 Tbsps water; 1 small white onion, grated and squeezed of excess liquid

Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs might be just the side dish you are searching for. One serving contains 596 calories, 6g of protein, and 39g of fat. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of egg white plus 4 eggs, water, cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine.

Instructions

For the Apple Sauce: Adjust oven rack to lower-middle position and preheat oven to 350°F.

Ingredients you will need

Applesauce

Equipment you will use

Oven

Combine apples, sugar, cinnamon, thyme, a pinch of salt, and water in a large, ovenproof baking dish. Toss to combine and transfer to oven to cook until apples are tender, about 45 minutes.

Ingredients you will need

Cinnamon

Apple

Sugar

Thyme

Water

Salt

Equipment you will use

Baking Pan

Oven

Remove from oven, discard thyme and roughly mash with the back of a fork, leaving some texture. Refrigerate and reduce oven to 200°F.

Ingredients you will need

Thyme

Equipment you will use

Oven

For the Potato Pancakes: In a large mixing bowl, lightly beat egg white.

Ingredients you will need

Egg Whites

Potato

Equipment you will use

Mixing Bowl

Add potatoes, onion, 1 teaspoon of salt, 1/2 teaspoon pepper, and matzo meal.

Ingredients you will need

Matzo Meal

Potato

Pepper

Onion

Salt

Heat 2 tablespoons oil in a large frying pan until shimmering. Working in batches, drop in a heaping 2 tablespoons for each potato pancake, flattening them to make thin pancakes. Cook until bottoms are browned, 2 to 3 minutes. Flip and brown second side, adding additional oil as needed.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels and sprinkle with additional salt while they’re still hot.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Place drained pancakes on a baking sheet and transfer to the oven to keep warm. Continue working in batches until all pancakes are cooked.

Equipment you will use

Baking Sheet

Oven

Bring a medium saucepan of salted water to a boil and reduce to a sub-simmer. Crack eggs into individual bowls. Working one egg at a time, tip egg into a fine mesh strainer and gently swirl over sink or bowl to remove watery whites. Lower into water and gently roll the egg out. Repeat until all the eggs are in the pot. Cook, gently swirling and flipping the eggs for even cooking until the whites are set but the centers are still runny, 3 1/2 to 4 minutes. Carefully lift with a slotted spoon and transfer to a paper towel-lined plate. (See here for a video of the egg poaching process.)

Ingredients you will need

Water

Egg