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Author Notes: I have been exposed to so many hash brown discs of the sort such as fritters and croquettes, my mind is blown with the endless options. For the most part the same base ingredients are used. Additional ingredients are what give each potato pancake their character and individual style. No latke is ever the same.
I chose to use purple potatoes which give us some great texture and a few pinches of cayenne powder for some kick. Serve traditionally, with applesauce or sour cream.
—Tiny Olive Kitchen
Makes: 18-20 small-ish discs
pound Purple Potatoes
small Spanish Onion
cup Panko breadcrumbs
cup All Purpose Flour
pinches Red Pepper Flakes
Salt and Pepper to taste
tablespoons Olive Oil for cooking
- Shred the potatoes and parsnips on a large hole microplane or cheese grater. Toss the shreds into a large bowl along with the rest of the ingredients. Scoop a mound of the mixture and form a ball.
- Get your cast iron pan up to medium-high heat in order to sear the patties a bit. Drizzle a tablespoon of olive oil in hot pan and carefully flatten the mound with your spatula.
- After 3 to 4 minutes gently check the bottom to make sure it has cooked and shows a crispy golden brown crustiness. Flip the latke and repeat the process.
- Set finished latkes on a cooling rack so you don't lose that crispiness.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0