Comfort food gets a delicious spin when hearty potatoes and tangy leeks meet fresh apple sweetness.
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | butter |
| 1 cup | diced leeks, white part only |
| 1 pkg | (20-ounce) prepared shredded potatoes |
| 1 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 cup | shredded Fuji apple |
| ½ tsp | black pepper |
| 2 Tbsp | freshly chopped parsley |
| ¼ cup | bread crumbs |
| 3 large | eggs, beaten |
| ½ cup | vegetable oil |
| 16 oz | sour cream |
Directions
Add the butter to a small sauté pan over medium high heat. Add the leeks and sauté for 2-3 minutes. Remove from the heat and set aside to cool.
Add the potatoes, Vegetable Base, apple, black pepper, parsley, bread crumbs and eggs to a large mixing bowl and stir to combine.
Add the oil to a large skillet and heat over medium high heat.
Using a ¼-cup measuring cup portion the potatoes into pancakes. Add the pancakes, in batches, to the pan and cook for 3 minutes per side. Serve immediately with the sour cream.