3 cups frozen shredded hash brown potatoes, thawed
1 carrot, peeled. coarsely grated
3 Tablespoon chopped fresh parsley or dill (optional)
2 Tablespoons finely chopped onion
3 Tablespoons flour
2 lightly beaten eggs
1/2 teaspoon salt
Black pepper to taste
6 Tablespoons oil, divided
In large mixing bowl, combine potatoes, carrots, optional herbs, eggs and onions. Mix together gently. In a small bowl, combine flour, salt and black pepper. Sprinkle dry mixture over potato mixture; mix gently but well.
Heat 3 Tablespoons of oil in a 9” non-stick or cast iron sauté pan until hot. Add potato mixture and press down firmly with silicon spatula. Sauté about 12 minutes or until bottom of latke is dark golden brown and crisp. Carefully slide latke onto a 10-inch plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top.
Return pan to heat; add remaining oil and gently slide latke, uncooked side down, back into pan. Press firmly with spatula; cook 9-12 minutes or until second side is dark golden brown and crisp. Place pan in a 200 degree oven to keep warm. When ready to serve, slide onto a serving platter. Cut into wedges; serve with sour cream, crème fraiche or applesauce. Or add a side of caviar or smoked salmon. If your family enjoys cheese, top with sliced cheddar before finishing in oven. Remove when cheddar is melted.
Recipe:Kosher, side dish, dairy or parveAdd a comment