January 1, 2010
From: Jeffrey Dunham, The Grove Grill, Memphis, TN. Yield: 75 servings, two 2-oz. cakes.
1 carton Golden Grill Russet™ Premium Hashbrown Potatoes
20 Granny Smith apples, peeled, cored
40 oz. fresh creamy-style goat cheese
⅔ pint chopped fresh herbs (combination such as rosemary and parsley)
2 Tbsp. salt
2 Tbsp. fresh-ground black pepper
as desired, Carolina mustard BBQ sauce
Refresh Golden Grill Russet™ Premium Hashbrown Potatoes according to package directions. Transfer refreshed potatoes to bowl of mixer.
Shred apples and press out liquid. Add to potatoes with goat cheese, herbs, salt and pepper. Mix together using flat paddle attachment until well-blended.
Form into 2-oz. balls. Flatten slightly into uniform cakes about 2½ inches in diameter. Cover and refrigerte until ready to use.
Cook apple-potato cakes on oiled flat top grill until golden brown over medium heat, 2-3 minutes per side. Hold warm in oven until ready to serve.
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