Hash-Brown Beef-Fry Latkes

I’m sure you’ve noticed that many times we’ll split a “set” between two staff members, which means that two contributors will develop recipes with the same theme. In this case, it was Michal and me, and we were discussing the Chanukah-themed foods we would want to eat. Michal must have waited for the moment after we discussed her recipes to mention, “You should make a hash-brown latke.” I got to work, and the result is possibly one of the crispiest latkes ever.

YIELDS 12 LATKES

• 8 russet potatoes, peeled and diced

• ½ tsp baking soda

• 1 onion, diced

• oil, for sautéing

• 2–3 strips beef fry, diced

• 2 Tbsp oil, plus more for frying (optional)

• 2 eggs

• salt and pepper, to taste

Place potatoes and baking soda in a pot with water and bring to a boil. When potatoes can be pierced with a fork, remove from heat, drain, and transfer to a bowl. Agitate the potatoes well, shaking the bowl back and forth and from side to side until you can see that the potato cubes are covered with small bits of potato. You can mash the potatoes a bit more at this point. Meanwhile, sauté the onion in oil until golden brown.

Add diced beef fry and continue to fry for another 5 minutes. Remove from heat and add to the potato mixture. Mix together, then add remaining ingredients. Form the mixture into patties. Fry, or bake at 475°F (240°C), for approximately 5–7 minutes on each side, or until golden brown.

(Originally featured in Family Table, Issue 718)