Steakhouse Latkes

Publish date:
Steakhouse Latkes

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

  • Duration
  • Prep Time
  • ServingsServings


  • 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