- 3 ea Russet Potatoes, baked and cooled
- ½ bunch Green Onions, separate green and white, slice thin
- 1 ea Egg
- To Taste Kosher Salt
- 2 T Butter
- 1 T Canola Oil
- 4 ea Pork Chops
- ½ cup Seasoned Breading Mix
- 2 cups Applesauce
- ½ cup Sour Cream
Cut peel off of baked russet potatoes. Over a large bowl, shred potatoes with a cheese grater.
To shredded potatoes, add all of sliced white parts of green onions and ½ sliced green parts, beaten egg and salt. Mix together until well combined.
In a large flat pan, over medium heat, melt butter. Drop potato mixture into hot pan, making 8 pancakes (may need to be cooked in two batches). Flatten out and cook until golden brown on one side. Flip over and cook until golden on the other side. Remove from pan and keep warm.
In a separate wide pan over medium heat, add canola oil. Coat pork chops in seasoned breading mix and add to the pan. Cook until they are golden brown, 3-4 minutes, and flip over to finish cooking.
While pork is cooking, mix sour cream with remaining green part of green onions and a pinch of salt.
Serve hot potato pancakes with pork chops, applesauce and a dollop of green onion sour cream.