I love leftover makeovers. This potato latke recipe reminds me of when I lived in New York City. I was lucky enough to live right next to a wonderful sidewalk cafe on the lower east side. The owner was a older Jewish man that introduced me to Jewish cuisine. And from there my love affair bloomed.
One reason I’m such a fan of leftovers is because I think it’s so important not to waste food. Of course, I also understand eating the same dish over and over again can get pretty boring. But that’s what makeovers are for. I also have to admit. We sometimes have a pretty good time with our leftover remixes (that’s what I like to call it).
So, whether you have leftover mashed potatoes (Oooooo or sweet potatoes) this dish is a great way to make use of it. And with Hanukkah around the corner you might want to try out so different variations before you attack that traditional Hanukkah potato latke recipe.
Though my latke mentor would never made this dish from leftover mashed potatoes. A mommy’s got to do what a mommy’s got to do.
BTW, feel free to eat latkes, as a snack, for dinner and one of my favorites ways is at breakfast. It’s a great addition to breakfast especially with a nice poached egg on top. Yum.
Makes 12 Latkes
- 2 cups of mashed potatoes
- 1 tablespoon of flour
- 1 tablespoon parsley (chopped)
- 1/4 teaspoon of garlic (mined)
- 1/4 of a red pepper (minced)
- 1 egg (beaten)
- salt & pepper to taste
Tools: large mixing bowl, heavy bottom frying pan.
- Combine potatoes, egg, parsley, red pepper and garlic in a mixing bowl.
- Add flour. Mix well.
- Heat oil in a skillet over medium heat.
- Measure potato mixture using a 1/4 measuring cup.
- Fry potatoes for approximately 4 to 5 minutes on each side using a spatula to press mixture flat.
That’s it. Traditionally, it’s served with applesauce. But you can serve it with whatever you like. Sour cream, cheese or chives. Of course, you know I serve it with bacon.