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Steakhouse Latkes


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Steakhouse Latkes


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Steakhouse Latkes

Spinach and potatoes combine to transform humble latkes into a sublime side dish.


  • Prep Time : 5 min
  • Ready Time : 5 min



  • 3 baking:potatoes, peeled and quartered
  • 1 smashed:and peeled clove garlic
  • 1 (10-ounce) box:frozen spinach, defrosted and squeezed dry
  • 1/4 cup:snipped chives
  • 1/4 cup:matzoh meal
  • 1 teaspoon:kosher salt
  • 1/4 teaspoon:nutmeg
  • 2 eggs,:beaten
  • Cooking:spray


  1. Boil potatoes and garlic in salted water for 15 minutes.
  2. Using a ricer, rice potatoes with the garlic into a mixing bowl. Add spinach, chives, matzoh meal, salt and nutmeg. Add beaten eggs to bind ingredients together.
  3. Shape 1/4 cup of mixture into latkes. Spray cooking spray into a nonstick sauté pan. Brown latkes on each side.
  4. Serve with sour cream for a dairy meal, if desired.

Contributed by: Quick & Kosher


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Steakhouse Latkes

  1. I made a version of these yesterday, but I used grated potatoes rathter than cooked and mashed and they were amazing. I loved that we all our iron from the spinache in such a tasty way. The kids couldn’t get enough.

  2. Asparagus recipes in Israel is just plain dreaming — almost not available and certainly not at a price one can afford!

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