Tuesday, May 7, 2013

Latkes (Crispy Potato Pancakes)

Okay, two potato posts in as many days?  I guess you can tell it's potato season on the farm!  Actually it just worked out that way.  For years now we’ve tried to make good hash browns.  You know, the kind you get when you eat breakfast out somewhere.  But ours always came out too wet, or too dry, undercooked or overcooked, not the right consistency, etc.  Then one day we made this Latke recipe and threw all of the hash brown recipes in the trash.  I know they're not exactly hash browns, but they come out perfect every time and go great with breakfast, brunch, dinner, whatever!  They're pretty easy to make, so give them a try!

Crispy Potato Latkes topped with Sour Cream and Chives

¾ lb. potatoes
2 tbl. flour
1 egg
2 tbl. onion, chopped
½ tsp. Kosher salt
pinch of ground black pepper
pinch of garlic powder
1 ½ tsp. fresh parsley, chopped
1 tbl. fresh chives, chopped (2 tsp. for the recipe, the rest for garnish)
1 tbl. grated Parmesan cheese
¼ cup olive oil
Apple sauce and/or sour cream (optional – for topping)

·         Peel the potatoes and grate them, then place in a bowl
·         Fill the bowl with water to rinse the potatoes, then drain and squeeze out all liquid (some people use a clean kitchen towel for this – put the potatoes in the towel and twist it up tight).  Then put the drained potatoes back into the bowl, and sprinkle with flour.
·         In a separate bowl, beat the egg and add the onion, salt, black pepper, garlic powder, parsley, 2 tsp. of chives, and parmesan – mix well.
·         Add the potatoes to the egg mixture and mix well again
·         Heat oil in a large skillet over medium-high heat
·         Scoop potato mixture into the oil with a large spoon and flatten into pancakes with a spatula
·         Fry until brown & crisp, turning once, about 3 minutes per side
·         Top with apple sauce or sour cream and a few chopped chives

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