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I’m sure you’ve noticed that many times we’ll split a “set” between two staff members, which means that two contributors will develop recipes with the same theme. In this case, it was Michal and me, and we were discussing the Chanukah-themed foods we would want to eat. Michal must have waited for the moment after we discussed her recipes to mention, “You should make a hash-brown latke.” I got to work, and the result is possibly one of the crispiest latkes ever.
8 russet potatoes, peeled and diced
1/2 teaspoon Gefen Baking Soda
1 onion, diced
oil, for sautéing
2–3 strips beef fry, diced
2 tablespoons oil, plus more for frying (optional)
2 eggs
salt, to taste
pepper, to taste
Place potatoes and baking soda in a pot with water and bring to a boil. When potatoes can be pierced with a fork, remove from heat, drain, and transfer to a bowl. Agitate the potatoes well, shaking the bowl back and forth and from side to side until you can see that the potato cubes are covered with small bits of potato. You can mash the potatoes a bit more at this point.
Meanwhile, sauté the onion in oil until golden brown. Add diced beef fry and continue to fry for another five minutes. Remove from heat and add to the potato mixture. Mix together, then add remaining ingredients.
Form the mixture into patties. Fry, or bake at 475 degrees Fahreneit (240 degrees Celsius), for approximately five to seven minutes on each side.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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