Apple And Potato Rosti - cooking recipe

Ingredients

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

Preparation

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.
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.
Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.