- Boil the taters in salted water for about Quarter-hour until just tender. Deplete then press through a potato ricer or mash well.
- Meanwhile cook your apples in about 4 tablespoons of water with a little butter, stirring sometimes until they break down to some pure. Mix into the potatoes and season well. Set aside to hold warm.
- Heat the oil from a frying pan and saut the cash for about 5 to 7 minutes till cooked and crisp. Deal on top of the potato-apple mix. Add the onion to the pan and saut for minutes until softened as well as golden.
- Mix these into the spud and apple, check the spices and serve.