Latkes and Corned Beef
This is an unlikely delicious pair that will make super time one to remember.
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.