Potato Latkes


  • 3 medium to large Yukon Gold potatoes, peeled and shredded with hand grater
  • 1 medium yellow skinned onion, peeled and grated
  • 1 egg, beaten
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg or a few pinches ground nutmeg
  • A few tablespoons vegetable oil, for frying pancakes


Put the potatoes and onion in a colander and squeeze out the liquid. Place potatoes and onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda and nutmeg.

Combine pancake mixture and place bowl near stove. Add oil to skillet pan and drop 3 to 4-inch circles of potato mixture onto hot surface. Cook pancakes 3-4 minutes on each side and repeat process until pancake mixture is gone.

Recipe from Rachael Ray.


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