Latkes and Corned Beef

I had some leftover corned beef from our Saint Patrick’s Day dinner, so I decided to make some latkes to go with it. I enjoy making them, and Jake loves to eat them. Totally a win-win situation. I like how the simple ingredients in this recipe develop into a layered final product. If done properly, the latkes are crispy and crunchy on the outside while creamy on the inside.

The other thing I like about making them is how hands-on they are, from the grating to the squeezing to the mixing. Everything is done with your hands! You need some precision and “elbow grease,” just like you do when beheading someone. In either case, make sure you wash your hands properly before touching any other surfaces; cross-contamination is bad for you.

According to Jewish food history, latkes were originally made out of cheese. They are associated with the story of Judith. A fearless heroine that fed some cheese pancakes and wine to the commander of the invading army. Only to decapitate him with his own sword when he was passed out drunk. I don’t know what kind of sword that guy had, but I am partial to the parang-style machete when it comes to beheadings. The blade and shape are designed to work in woody vegetation. There’s no need to worry about it getting stuck. I recently used mine to take care of that annoying guy that kept catcalling me at the coffee shop. That one swift movement still works like a charm.

Latkes and Corned Beef

D.B. Cooper

This is an unlikely delicious pair that will make super time one to remember.

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 12 patties

Ingredients

  

• 4 large potatoes
• ½ sweet onion
• 1 egg
• ¼ cup unseasoned bread crumbs
• salt and pepper to taste
• 1 cup frying oil
• ½ lb cubed or sliced corned beef can be found already cooked in the Deli section

For Garnish

• 4 Tbsp sour cream
• 4 Tbsp sourkraut
• 4 Tbsp mustard

Instructions

 

• Brush and peel the potatoes.
• Using the large holes of a box grater or a food processor with the shredding blade attachment, grate the potatoes and the onion.
• Transfer the grated mixture to a clean dish towel or a cheesecloth. Squeeze out as much liquid as possible into a bowl. You can create a tourniquet by tying the corners of the fabric around the handle of a wooden spoon and twist. Let that water rest for 2-3 minutes.
• Transfer the dried grated mixture to a large bowl and season with salt and pepper.
• Add the bread crumbs and toss to combine with your fingers.
• Pour the water off the bowl, being careful not to discard the starchy sediment that formed at the bottom. Add the egg and beat to combine with a fork or a small whisk.
• Add the egg mixture to the potatoes and toss to combine.
• Pour the oil into the skillet and heat until bubbles form around a piece of potato.
• To form the latkes, grab a handful of the grated mixture and form a ball. Then flatten and carefully slide it into the skillet. Do not overcrowd them.
• Cook until golden brown on both sides. About 3 -4 minutes per side.
• Transfer to a plate lined with paper towels.
• Serve immediately with garnishes.

Notes

I like to use a sweet onion, however, a yellow or white onion will work just fine.

The corned beef can be used hot or cold. The one I get at my local grocery store is already cooked. I prefer to use it cold on warm nights and heat it on the skillet for when the temperatures get more chilly. 

Keyword beef, easy, main course, potatoes