Twice Baked Potato Pancakes with Peruvian Spiced Apple Chutney

Spice Profile: allspice, black lime, black pepper, cinnamon, cloves, garlic, ginger, lime zest, mace, nutmeg, onion, turmeric

Wash & fork the russet potatoes (1.5-2lbs), bake at 350° for 30-40 minutes until they’re half-baked. When cut in half, the outer ring will be soft & the center will still be raw. Grate them, skin & all, and combine with 1 small onion, finely chopped, 1 tsp salt & 1 raw egg. Form pancakes on a lined baking sheet with parchment paper, sprayed with nonstick oil – spray pancakes lightly as well. Bake at 400° for 20-ish mins, flipping half-way through, until golden brown & crisp on the edges.

Peruvian Spiced Apple Chutney:  Core, peel & roughly chop 3-ish apples of mixed variety. Put into a saucepan with ½ - ¾ cup water & the full spice pack (1.5 tsp Stock+Spice Peruvian Applesauce Seasoning). Simmer, covered, over medium-low heat, stirring occasionally until mostly broken down, soft, but still chunky. Add water as needed for desired consistency.  Serve with the pancakes, (and a bit of sour cream if you wish).  Enjoy!