Ingredients
5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup bread crumbs
1 1/2 teaspoons salt
1/4 teaspoon black pepper
canola oil, for frying

2 tablespoons cider vinegar
2 shallots, peeled and finely diced
1/2 cup fresh apple cider
1/4 cup heavy cream
1 tablespoon whole-grain mustard
parsley

Applesauce
Sour Cream

Instructions
Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, bread crumbs, salt and pepper.

Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more.

To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.

Just before serving, stir the mustard into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with dollop of applesauce and sour cream. Garnish with remaining parsley.