SERVES 2
We grew up eating a ton of potato pancakes in my family, but applesauce was the typical topper of choice. This updated version swaps the sauce for a healthier Brussels sprouts and apple salad. For the crispiest results, rinse the shredded potatoes in cold water before draining and drying them really well in a kitchen towel.
2 medium russet potatoes, peeled and grated on the large holes of a box grater
2 scallions, thinly sliced
2 tablespoons finely chopped fresh dill
½ cup finely chopped fresh flat-leaf parsley, plus ½ cup whole leaves
1 large egg
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
½ teaspoon celery seeds
1 Granny Smith apple, peeled and cut into ⅛-inch-thick slices
1 cup shaved Brussels sprouts*
1 Wrap the grated potatoes in a kitchen towel and wring out (and discard) as much of the liquid as you can. Transfer the potatoes to a large bowl and add the scallions, dill, chopped parsley, egg, and flour. Season with a pinch of salt and a twist of pepper and toss to combine.
2 Set a large nonstick skillet over medium heat. Add 1 tablespoon of the olive oil and heat to shimmering, then add half of the potato mixture and smooth it out to an even layer with a spatula. Cook, without disturbing, until golden brown, about 3 minutes per side. Transfer to a plate and keep warm while you repeat the process with the remaining potato mixture and another 1 tablespoon olive oil.
3 Meanwhile, in a medium bowl, whisk together the vinegar, mustard, celery seeds, and remaining 2 tablespoons olive oil. Season with a pinch of salt and a twist of pepper. Add the apple, Brussels sprouts, and parsley leaves and toss to combine.
4 Place the potato pancakes on a plate, top with Brussels sprouts and apple salad, slice into wedges, and serve.
