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Potato and Cheese Latkes


  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 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

Instructions

  1. Allow potatoes to defrost and drain out any excess water from potatoes with a towel.
  2. Place potatoes in a bowl and add all remaining ingredients, mix well.
  3. Heat around 1/2 cup of olive oil in a skillet over medium heat.
  4. Form potatoes into medium size pancakes.
  5. Place potatoes in skillet in batches around 3 at a time.
  6. Using the back of a tablespoon flatten out potatoes.
  7. Cook around 3-4 minutes per side until the potatoes are nice and golden brown.
  8. Repeat with remaining potatoes. Drain on paper napkins.
  9. Mix the sour cream and hot sauce together and serve on top of lakes with green onion to garnish.

Nutrition

  • Serving Size: 4