Using the largest opening on a box grater, grate the apples using long strokes to yield the longest pieces.
Transfer to a bowl and press out as much juice as possible.
In a large bowl, fold the apples and Reser’s Shredded Potatoes together and season with salt.
Melt the butter in a 12-inch cast iron skillet over medium heat. Add enough potato mixture to create one uniform layer, approximately 1/2-inch thick.
Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
Slice into wedges and serve sliced green onions and sour cream.
