Sunday, March 13, 2011

Corned Beef and Potato Pancakes (Latkes)

Another great thing to make with your Corned Beef and Cabbage leftovers are some corned beef latkes. These were quite tasty and a change from the normal corned Beef and hash breakfast. Definitely worth a go.

1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp ground black pepper
1/4 tsp baking powder
4 cups fresh shredded potatoes or thawed frozen shredded potatoes
1 cup finely chopped sweet onion
1/3 pound thinly sliced corned beef, cut into thin strips
3 egg whites, whisked until frothy
peanut or vegetable oil for frying
sauteed sauerkraut for topping

1. In a small bowl, whisk together the flour, salt, pepper, and baking powder. Set aside.
2. In a large bowl, combine the potatoes, onion, corned beef, egg whites, and the reserved flour mixture. Mix well to make a batter that is loose but holds together well, adding a bit more flour if necessary.
3. In a large skillet over medium heat, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
4. Working in batches and using 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
5. Serve immediately with some sauteed sauerkraut. Enjoy!

Recipe Adapted from The Orange County Register March 10th, 2011

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