German Potato Pancakes with Mashed Idaho® Potatoes, Caramelized Apples and Sage Infused Honey


  • German Potato Pancakes
  • 6 cups frozen shredded Idaho® potatoes, thawed
  • 4 beaten eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pepper
  • 4 tablespoons flour
  • 3 teaspoons kosher salt
  • 3/4 cup grated onion
  • 1 tablespoon butter
  • Oil for frying
  • Mashed Idaho® Potatoes
  • 3 cups of your favorite mashed Idaho® potato recipe
  • 4 pieces bacon
  • 2 scallions, finely chopped
  • Caramelized Apples
  • 2 tablespoons butter
  • 2 spicy-sweet, crisp apples (Jonagold or Honeycrisp), cored and sliced thinly
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground nutmeg
  • Sage Infused Honey
  • 1 cup honey
  • 1/2 to 1 cup of chopped sage
  • Mesh bag for sage


German Potato Pancakes:
  1. Sauté grated onion in butter over medium heat until translucent. Remove from heat and cool.
  2. Thaw and drain shredded hashbrown potatoes. Mix flour, baking powder, salt and pepper. Add to potatoes along with eggs and onion. If batter is too thin, add a little more flour.
  3. Drop by rounded #2 scoops into 1/4-inch deep hot fat in heavy skillet. Cook over medium heat until golden brown. Turn over and brown other side.
  4. Drain on paper towels and keep warm.
Mashed Idaho Potatoes:
  1. Combine all ingredients
  2. Reserve warm for topping German potato pancakes.
Caramelized Apples:
  1. Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with brown sugar. Saute the apples, stirring frequently, for 6-8 minutes.
  2. Sprinkle the apples with the nutmeg. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
Sage Infused Honey:
  1. Using a double boiler add honey.
  2. Add the mesh bag of sage.
  3. Heat the mixture at 180* for 10-12 minutes. Remove the mesh bag then place the mixture in a jar.
To assemble:
  1. Top German potato pancake with 1 to 1 1/2 tablespoons of mashed potatoes and a few slices of caramelized apple. Drizzle with the sage infused honey. A chiffonade of sage may also be used as garnish.


Yield: 22-26 Pancakes

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