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!
- 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