Corned Beef LatkesActive Time: 30 minutes
Total Time: 30 minutes
- 1 cup grated sweet onion (about 1 medium)
- 2 large eggs
- 1 large egg white
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 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
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.
Preheat oven to 200 degrees F.
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.
Tasty tip: Skip frozen and use partially cooked, shredded potatoes for this recipe. Or boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred using the large holes of a box grater.
Recipe nutrition per serving: 391 Calories, Total Fat: 24 g, Saturated Fat: 6 g, Cholesterol: 111 mg, Carbohydrates: 33 g, Fiber: 2 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 633 mg, Potassium: 539 mg, Folate: 53 mcg, Calcium: 57 mg. Carbohydrate servings: 2.