Apple And Potato Rosti

• 1 lb baking potato, peeled (Russet, about 2 large)
• 2 apples, peeled if desired
• 1/2 large cooking onion, minced
• 2 teaspoons fresh sage, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg, well beaten
• 1/4 cup butter, unsalted, divided

1. Grate potatoes on large holes of box grater; set aside. Grate apples around the core and transfer to paper towel-lined colander or strainer, pressing out as much liquid as possible. Toss apples with poatatoes, onion, sage, salt, pepper and egg.
2. In large heavy-bottom nonstick skillet, melt 1 tablespoons of the butter at a time over medium heat. Press apple-potato mixture by the Tablespoonful into small discs, arranging in skillet 2 inches apart. Use spatula to flatten slightly. Cook until bottom is slightly golden, 3-4 minutes. Flip and cook until underside is golden 3-4 more minutes.
3. Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.

baking potato, apples, cooking onion, fresh sage, salt, pepper, egg, butter

Taken from www.food.com/recipe/apple-and-potato-rosti-331654 (may not work)