Corned Beef Latkes
ACTIVE: 30 minutes TOTAL: 30 minutes
Crispy latkes become the main event with the addition of deli corned beef in this
dinner recipe. Or make them smaller and serve as an easy appetizer. Serve the latkes
with applesauce or dill sour cream and roasted green beans.
1 cup grated sweet onion (about 1 medium)
2 large eggs
1 large egg white
1/4 teaspoon baking powder
4 cups precooked shredded potatoes ( 1 pound )
3/4 cup diced deli corned beef (4 ounces)
3 tablespoons canola oil, divided
1. Place onion on a clean kitchen towel or several layers of paper towels. Gather up the
edges and squeeze out as much liquid as possible.
2. Whisk eggs and egg white in a large bowl. Whisk in flour, pepper, salt and baking
powder. Add the onion, potatoes and corned beef; mix to combine.
3. Preheat oven to 200°F.
4. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Reduce heat to
medium. Add 4 1/4-cup portions of the potato mixture to the pan. Press with the back of
a spatula to flatten each portion into a 3-inch cake. Cook until crispy and golden, 2 to 4
minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with two
more batches of the remaining potato mixture and oil, reducing the heat as necessary.
SERVES 4: 3 latkes each
Calories 391, Fat 24g (sat 6g, mono 13g), Cholesterol 111mg, Carbs 33g, Total sugars 3g
(added 0g), Protein 13g, Fiber 2g, Sodium 633mg, Potassium 539mg.