breakfast, brunch, hash browns, latkes, potato, potato pancakes, Yukon Gold
I first discovered this recipe in an old Martha Stewart Living magazine 16 years ago and have been making these regularly ever since. A favorite here at cabinorganic, these are easy and quick to make, and can be served with either breakfast, brunch or dinner. Latkes are a great way to enjoy those potatoes freshly dug from the garden!
Latkes (Potato Pancakes)
2 large Yukon Gold potatoes (or 4 small), peeled and coarsely grated
2 large eggs
1 medium onion, finely chopped
4 green onions or a handful of fresh chives, finely chopped
salt and freshly ground pepper
canola oil for frying
Mix together the grated potato, eggs, onion, green onion (or chives) and salt and pepper to taste.
In a heavy-bottomed frying pan, heat about 4 tablespoons of oil until hot. Drop one heaping tablespoon of the mixture into the pan and flatten with spoon. Continue until the pan is full of latkes. Cook until golden brown and then flip over and cook other side until it is also golden brown. Continue with the rest of the potato mixture, adding more oil to the pan as needed. Transfer latkes to a warm baking sheet and keep warm in a 200 degree oven until ready to serve.
Enjoy with sour cream, apple sauce or ketchup. I always make a full batch because they are just as good warmed up later for a snack!