POTATO PANCAKES

I’ve always had a soft spot for cooked breakfasts—though if I’m being honest, I enjoy them most around 11:00 a.m., when I’m actually awake and in the mood to cook. That’s what makes Saturdays feel special. Most weekdays, it’s cereal, toast, or whatever fruit happens to be within reach.

But every now and then, I like to surprise Justin by sneaking out of bed early to whip up something homemade before his classes start. One particular morning, I slipped out at 6 a.m., moving as quietly as I could so the sleeping law student wouldn’t stir, and made these potato pancakes.

Latkes are classic Hanukkah food, but you don’t need a holiday—or any particular tradition—to enjoy them. They’re crispy, savory, and endlessly adaptable. Some people like them with applesauce or sour cream, while others top them with a fried egg. My personal favorite? Thin slices of pear and a bit of brie. No matter how you serve them, they’re sure to be a hit.

This recipe makes a good batch, and the best part is that leftovers crisp right back up in a 400°F oven after just a few minutes. They taste nearly as good the next day.

Potato Pancakes (Latkes)

Ingredients

• Baking potato – 1 large, peeled and shredded
• Onion – 1 small, peeled and shredded
• All-purpose flour – ¼ cup (for binding)
• Egg – 1 large, lightly beaten
• Salt – 1 tsp
• Black pepper – ¼ tsp, freshly ground
• Vegetable oil – as needed, for frying

Instructions

1. Prepare the vegetables – Peel the potato and onion, then shred them coarsely using a grater, mandoline, or food processor. Squeeze out as much moisture as possible using a cheesecloth or a colander. Let it sit for about 2 minutes, then squeeze again to remove any remaining liquid.
2. Make the batter – In a large bowl, whisk together the flour, egg, salt, and pepper. Add the potato-onion mixture and stir until everything is evenly coated.
3. Fry the latkes – Heat about 2 tablespoons of oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the pan, flattening each one slightly with the back of the spoon. Cook for roughly 1½ minutes, until the edges turn golden, then flip and cook for about 1 minute more on the other side.
4. Drain and repeat – Transfer the cooked latkes to a paper-towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the pan as needed.
5. Keep warm – Place the finished latkes in a 200°F oven to stay warm while you cook the rest, so they’re all hot and ready to serve at the same time.