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Apple, Goat Cheese and Potato Cake

Apple, Goat Cheese and Potato Cake

From: chef Jeffrey Dunham, The grove grill, memphis. Yield: 75 Servings.

1 carton Golden Grill Russet™ Premium Hashbrown Potatoes
20 Granny Smith apples, peeled, cored
40 oz. fresh creamy-style goat cheese
2⁄3 pint chopped fresh herbs (such as rosemary mixed with parsley)
2 Tbsp. salt
1 Tbsp. freshly ground black pepper

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 2 1/2" in diameter. cover and refrigerate until ready to use. cook apple-potato cakes on oiled flat top grill until golden brown on medium heat, 2 to 3 minutes per side. Hold warm in oven until ready to serve.

At The grove grill, these are served with carolina mustard BBQ Sauce.