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Shredded Potato Cakes/Latkes with Apple and Dill

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Prep Time: 20 minutes

Cooking Time: 35 - 45 min

Serves: 4-6

Ava has Italian American roots ion my side of the family and Jewish roots on the other side. She loves to make these and even uses chicken fat to do it when the mood strikes her. This is wonderful topped with anything from caramelized onions to some trout roe and sour cream.

Ingredients

2 sticks unsalted butter, melted

56 large Idaho “baker” potatoes, peeled and shredded

Kosher salt

6 sprigs fresh thyme, stemmed

1 Fuji or Honeycrisp apple, cored and diced small

4 sprigs fresh dill, chopped

juice from 1 lemon

Instructions

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