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Monday, May 21, 2012

Whole Lotta Latkes

It's hard to believe June is almost here! May was a busy month and didn't spare me much time to post new recipes. Needless to say, I've still been cooking and baking up a storm. Actually, I've been repeatedly making my chocolate chip granola bars over and over again. They're great for snacking (specifically snacking while driving which I tend to do a lot of). 
You can find the recipe here: 

I've also been doing "breakfast for dinner" more frequently. It's a great option when you're short on time or haven't gone grocery shopping all week. I almost always have eggs and potatoes on hand. Potatoes are so versatile, especially when it comes to breakfast. I've always wanted to make these potato latkes and I'm so glad I finally did. They are so easy and are great for breakfast, lunch, or dinner! I thought they tasted pretty darn good reheated the next day, too! Put a little cloud of sour cream on top and some chives and you will be in crispy, creamy potato heaven! 

Potato Latkes


1 pound Yukon Gold potatoes (about 3 potatoes)
1/2 small onion, grated 
1 large egg, lightly beaten
2 1/2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/2 cup vegetable oil
Sour cream and chives (optional)


1. Grate potatoes and onion using a food processor or the large hole of a box grater. Place potatoes and onion in the center of a paper towel. Bring the end of the towel together and twist to form a pouch. Hold over the sink and squeeze out as much excess moisture as possible. 
2. Place grated potatoes and onion in a large bowl. Add egg, flour, salt, and pepper. Stir well to combine. 
3. Heat oil in a skillet over medium-high heat. Carefully drop tablespoons of potato mixture into oil. Spread each into a thin circle with the back of a spoon. Cook 2-3 latkes at a time. Flip once bottoms are golden brown. 
4. Continue to cook on opposite side until bottom is golden brown. Drain on paper towels.
5. Serve warm topped with sour cream and chives. 

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