Iconic New York Jewish Food by June Hersh

Author:June Hersh
Language: eng
Format: epub
Publisher: Arcadia Publishing Inc.
Published: 2023-05-15T00:00:00+00:00

Mash-Up Hash-Up Latkes

These latkes are a mashup of leftover deli meat and a traditional latke recipe, perfect for a breakfast hash or a delicious lunch or side dish.

2 russet potatoes, peeled and cut in half lengthwise

1 medium onion, peeled and halved

2 eggs

½ pound leftover corned beef/pastrami, roughly chopped (about 1 cup)

¼ cup matzo meal

1 teaspoon baking powder

1–2 tablespoons all-purpose flour

Oil for frying

To easily grate the potatoes, use a food processor with the shredding disc. Alternatively, you can use a box grater, but watch your knuckles! Shred the potatoes, followed by the onion. Place the mixture in a dish towel and wring to remove the excess liquid.

Place the dry potatoes and onions in a medium mixing bowl. Stir in the eggs until thoroughly combined and then mix in the chopped meats. Stir in the matzo meal and baking powder and work it through with your hands to see if the mixture holds together. If it does not, add flour until the mixture can hold its shape when rolled into a ball.

In a large skillet, heat ¼ inch neutral oil over medium to medium-high heat until shimmering. Test it for temperature by dropping a piece of shredded potato into the oil. If it quickly browns, the oil is ready.

Roll the mixture into a ball a bit large than a golf ball and place in the pan, allowing enough room for the latkes to be pressed flat with the spatula.

Fry 3–4 minutes, or until the underside is browned; flip and continue cooking until both sides are brown and crispy. Remove with a slotted spatula to a paper towel and allow to drain.

Continue frying until all the mixture is used. Serve hot with a mixture of equal parts mayo and BBQ sauce on the side; for a non-kosher presentation, combine equal parts sour cream and spicy brown mustard.

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