Categories: Sides
Ingredients
- 1 tbsp. finely chopped shallot
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped tarragon
- 1 tbsp. white wine vinegar
- 1 1/2 tsp Dijon
- 1 medium garlic clove, grated
- 3/8 tsp black pepper, divided
- 5 tbsp. canola oil, divided
- 3/4 cup grated yellow onion
- 3 cups frozen shredded hash browns, thawed
- 1 large egg, separated
- 1 1/2 tbsp. all-purpose flour
- 3/4 tsp kosher salt, divided
- 4 cups loosely packed baby spring mix
- 1/4 cup apple butter
Directions
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Stir together shallot, chives, tarragon, vinegar, mustard, garlic and 1/8 tsp pepper in a small bowl. Gradually add 3 tbsp. oil, whisking constantly, until blended. Set dressing aside.
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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 tsp salt and remaining 1/4 tsp pepper; stir until combined.
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Heat 1 tbsp. 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, 4-5 minutes. Flip pancakes; cook until bottoms are golden brown and crispy, about 2 minutes. Transfer to a plate. Repeat with remaining 1 tbsp. oil and potato mixture.
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Toss together spring mix and dressing in a large bowl; divide salad among 4 plates. Top each potato pancake with 1 1/2 tsp apple butter; sprinkle evenly with remaining 1/4 tsp salt. Place 2 potato pancakes on each salad.