At our house we eat a lot of potatoes. They do well in my garden and last year I harvested a couple hundred pounds or so of them. So at our house breakfasts tend to be heavy on hash browns, and lots of mashed potatoes, home fries, baked potatoes, scalloped potatoes, and Shepards pies for dinner. Consequently to keep things interesting I've been on the lookout for new potato recipes. A couple of weeks ago to great success I tried Spanish Tortillas, and then a couple of days ago I tried latkes. Latkes are like the best hash browns ever! They sort of remind me of Swiss Rosti I once had in Europe. In fact I bet they are closely related.
Anyway, in this house latkes are going to become a part of the potato recipe stable. A go to recipe. Super simple and super good! I made mine with leeks instead of onions, and I think I might try shallots next. Here is how I did it:
I shredded a couple of potatoes on the coarse hole cheese grater and then soaked them in cold water for a few minutes. I then put the shredded potatoes into a colander and pressed out all the water. In the original bowl I whipped up 2 eggs with salt and pepper, added one finely sliced leek, and then the shredded potatoes. I mixed it all up with 1/2 cup of corn meal (I used 'P.A.N.' by Goya foods).
I heated up a cast iron skillet and added a copious amount of corn oil. Then I made little potato pancakes by hand and fried them maybe 5 minutes to a side - until they were crispy. I think you want to try and make them flat so that they are easier to cook thoroughly and evenly.
Now to see how the kids like them!
Patrick