Well, that weekend flew by! We had a 2nd Thanksgiving (whoot whoot to left-overs!) on Saturday night, and it was awe-some! Now my refrigerator is stuffed with a crazy amount of tupperware, that is filled will all sorts of randomness! Should be an interested week for lunches, trying to make our way through all of that. We had babysitting and birthday parties, family and friend things, and finally I had to work on Sunday, so everyone was on their own for food.
This week is the start of Hanukkah, so for any of you who may celebrate, “Happy Hanukkah” to you! One of my favorite traditions for this holiday, is making potato pancakes. While they are not the healthiest of dinners, it is an inexpensive meal that is super filling. Plus, the recipe is so bare bones, that it is easy to make, and I have leftovers to freeze for later, every time I make them.
There are lots and lots of recipes for this, but mine comes from one of my first, and favorite cookbooks:
The New York Cookbook- an oldie but still a favorite.
It is a compilation of famous recipes, and family recipes from different parts of the “melting pot’ of New York City. It is wonderful. I also like to use this one, from Joan Nathan, the go-to old-school Jewish cooking:
Joan Nathan’s book is great for all Jewish-cooking standbys.
For the potato pancakes, I make a version (because I kind of do this by memory now, instead of actually following the recipe exactly) from both “The Ladke- King,” David Firestone and Joan Nathan:
- 2 1/2 pounds, washed russet potatoes
- 1 yellow onion, quartered
- 1 clove garlic
- 2 eggs
- 1/4 cup matzo meal
- 1 tsp. salt
- 1/4 tsp. ground pepper
- oil for frying
In a food processor, add the potatoes to the 'shred' blade (not the chop) and shred the potatoes, onion and garlic into a large bowl. Add the eggs, and matzo meal, salt and pepper.Mix until combined.
Heat 1/2 inch of oil in an electric skillet or large frying pan to medium heat (325-350* in electric skillet). Spoon out about 1/4 cup of the potato mixture (the potatoes drain,and you can just leave this starchy-milk in the bottom of the bowl), into drops so that they don't touch. Fry on one side until brown and crisp, and then flip, gently to brown the other side. Remove to paper towels to drain. Repeat until the potatoes are done.
You can keep these warming in the oven, until they are all cooked, and then serve them warm with applesauce, or sour cream, or as my husband likes,and my family thinks is sacrilegious: ketchup. Any of these options are just icing on the ladke-cake. Delicious.
Please attribute this recipe: Show it came from hardlyagoddess.com
The rest of the week’s meals look like this:
December 6- December 12
- Crockpot chicken & and rice
- Breakfast for dinner- crustless quiche and potato pancakes
- Soup/cheese bread
- Spaghetti & Meatballs
- Salisbury steaks/potato pancakes leftovers
I wish you a great week, and Happy Hanukkah Week!
Linked with OrgJunkie & Confessions of a Mother Runner & Tina Muir
Full Plate Thursday