Steakhouse Latkes

Publish date:

Steakhouse Latkes

Contributed by:Quick & Kosher, JAMIE GELLER

Prep: 5 min
Total: 30 min
Yield: 6 to 8 servings (16 latkes)


    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
    Canola oil


  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. Lightly oil a nonstick sauté pan. Brown latkes on each side over medium heat.
  4. Serve with sour cream for a dairy meal, if desired.