Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
How potato pancakes are prepared is a matter of preference. I like mine thin and crispy, bound by a bit of matzo meal. If you like them thicker, pat them down gently—don't flatten them.
Here, I pair them with savory applesauce, which is oven-roasted rather than cooked on the stovetop; this helps preserve some of the apples' texture and keeps them from succumbing to a mealy texture. It also adds a bit more depth of flavor. When served with runny poached eggs, this breakfast-for-dinner dish is as comforting as can be.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.