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.
Buying tips, techniques, and recipes, no matter how you like them.
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.