Apple, Goat Cheese and Potato Cake

Apple, Goat Cheese and Potato Cake

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.