More About This Recipe
With cheery red cranberry jam on the side, these potato latkes look – and taste – like the holidays.
Happy Thanksgivingukkah/Hanukkah/Chanukkah/Chrismukkah! I mean, happy holidays. Or more specifically, happy brunch!
You see, when you’ve got these Potato Latkes with Cranberry Sauce to look forward to, brunch is most definitely happy. And this particular recipe fits the bill for most any holiday you and your family celebrate.
So saddle up and get ready to make some tasty latkes, friends! You’re going to want this on your breakfast/brunch (or lunch/dinner) table ASAP.
First, make the cranberry sauce. Boil some fresh cranberries with sugar, juice and spices until the sugar is dissolved.
Reduce the heat and simmer the cranberry mixture until it thickens and the cranberries burst. It’ll be pretty jammy, but once you let it cool completely it’ll get even jammier.
Now onto the latkes! Shred a couple 'taters, drain the excess liquid in a few paper towels, then add the potatoes to a large bowl along with some onion, eggs, flour, salt and pepper, tarragon, dried mustard, etc. Mix it all up until it’s well-combined.
Heat a layer of oil in a medium skillet, then drop about four heaping tablespoons of the potato mixture into the oil. Flatten each dollop slightly and cook until the bottom is crispy and golden brown.
Flip and cook on the other side until it’s crispy and golden brown too, then transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining potato mixture until you’ve used it all up!
Serve the latkes warm with the cranberry sauce (room temperature or chilled) and minced green onion on top, for garnish-ness and fanciness.
Stephanie (aka Girl Versus Dough) can’t even tell you how many of these she ate, because they’re all gone. Check out her Tablespoon member profile for more of her personal recipes!