I decided today was the perfect day to start Spring cleaning!
Yep, I know it’s not Spring but the weather is so beautiful I decided Baby Girl and I needed to “Spring” clean the whole house.
One of us was excited and the other one was not so happy!
That leads me to my quick lunch recipe of tasty Potato and Cheese Latkes.
I grew up calling these potato pancakes because they look like pancakes to me.
Rather you decide to call them the traditional Jewish name i.e. Latkes or the southern name of fried potato pancakes, these delicious, crispy, bites of joy are a must make!
When you mix potatoes, cheese, green onions, and spices together, you really create one fantastic snack.
This is one of those one bowl only simple dishes.
First, I took frozen hash brown potatoes, allowed them to defrost at room temperature. Squeeze out any excess water in the potatoes.
Secondly, add grated white onion, grated sharp cheddar and jack cheese to the potatoes.
Lastly, add green onions, spices, egg and cornstarch to bind the potatoes together.
Mix everything together and form into pancake shaped patties.
Heat extra virgin olive oil in a pan over medium heat.
Add the patties in batches and cook until browned about 4 minutes per side.
I allow the pancakes to tell me when to flip it!
Yes, food does talk, lol!
Think about when you cook fish, one should not flip the fish until the fish says flip me.
How do you know when the pancake is talking?
It will become unstuck from the pan and THEN and only THEN you should flip it.
Now, this works 90% of the time with fish and pancakes.
BUT, the other 10% who have issues with my talking food method or usually the ones who start off with the fire to high and oil smoking hot!
So remember folks, keep the fire on medium, not high and your potatoes and fish will talk to you too, lol.
Now that my house is spotless, and my potatoes have stop talking, it’s time to eat!
Potato and Cheese Latkes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- 4 cups frozen hash brown, defrosted
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup jack cheese, grated
- 1/2 onion, grated
- 1/4 cup green onion, diced
- 1/4 cup Italian parsley, minced
- 1 egg, beaten
- 1 clove garlic, minced
- 4 tablespoons cornstarch
- 1 tablespoon hot sauce
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- extra virgin olive oil to cook
For the Spicy Dipping Sauce:
- 1 cup sour cream
- 2 tablespoons hot sauce
- Allow potatoes to defrost and drain out any excess water from potatoes with a towel.
- Place potatoes in a bowl and add all remaining ingredients, mix well.
- Heat around 1/2 cup of olive oil in a skillet over medium heat.
- Form potatoes into medium size pancakes.
- Place potatoes in skillet in batches around 3 at a time.
- Using the back of a tablespoon flatten out potatoes.
- Cook around 3-4 minutes per side until the potatoes are nice and golden brown.
- Repeat with remaining potatoes. Drain on paper napkins.
- Mix the sour cream and hot sauce together and serve on top of lakes with green onion to garnish.
- Serving Size: 4
Ummm, these look so yummy! I’m gonna try these soon!
Thank you Robin, they’re so crispy and cheesy!
How very interesting I just mad the Swedish version of this interesting dish ours is called “Raggmunk” and are fried in single portions and served with friend smoked ham.
It was laundry day today and I wanted something Quick and easy.
for some AWFUL unknown reason, I have not been getting my email updates from Creole Contessa and so I’ve come to see what I’ve missed. These definitely caught my eye and thanks for the short-cut using frozen hash browns. I have ALWAYS used fresh potatoes and it makes it such a chore to prepare latkes/potato pancakes. This gives me inspiration and I think my husband is going to enjoy this in front of his (TV) game on Sunday! Thanks, my mouth is watering in anticipation!
I am sorry about that Tee, maybe try unsubscribing then maybe when you resubscribe they will update in your email. Enjoy!
Latkes is a good way to get rid of your left-over mashed potatoes I have found.
Yes Verna, it’s perfect for leftovers.
You do a fantastic job at getting these so crispy and brown. I am going to try the talking bit myself. The brown and crispy part is so hit and miss with me. I am getting tired of the ‘misses. Ha!
If I don’t have cornstarch could I use flour instead?
Yes, Alexis 3 tablespoons of flour replaces 1 tablespoon of cornstarch.
Would eliminating the spices like paprika and creole seasoning as well as the hot sauce effect the recipie?
Yes Alexis it depends on the flavor. Taking out those ingredients will make it bland. You could eliminate the hot sauce because that makes it spicy but not the other spices.
Made these last night as an alternative to the traditional latkes. They came out great. I went easy on the hot sauce because of the kids. My 4 yr old daughter (the picky eater) asked for seconds then 3rds. Thanks!!!
I am so glad you enjoyed them Lysee!
Is this the same Potato and Cheese Latkes which you serve with the pork which shows on the picture with the pork? Looks so yummy
These look great and I do want to try them but I don’t see 5 minutes prep as realistic by the time you get out and shred the cheeses and onion, then wash and chop the parsley and green onions and mince the garlic, etc.
Hello Mel, I’m a fast cook and I based my prep time based on how long it takes me. On the other hand if my husband or daughter was doing this the prep time would be about 20 minutes. lol
Heating EVO is a vile, nasty AWFUL sin!
Hang your head in SHAME!
Hello John, aren’t you just a ray of bright sunshine. You should really attempt to loosen the hell up! Don’t bring your stinking thinking on my site. You know what they say about opinions…! Who the hell are you…the olive oil whisperer?
Thank you Jill, I hope you enjoy it. It was delicious!