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Southwest Potato Latkes

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“Ready, Set, Cook! Special Edition Contest Entry. My latkes side dish recipe is with a Southwestern twist. If you're a potato and onion lover like myself you'll enjoy the taco seasoning. But I could just eat the whole recipe.”
READY IN:
40mins
SERVES:
6
YIELD:
10-12 latkes
UNITS:
US

Ingredients Nutrition

  • 2 cups Simply Potatoes® Shredded Hash Browns
  • 3 eggs
  • 14 cup grated onion
  • 14 cup red bell pepper, finely chopped
  • 1 12 teaspoons taco seasoning, plus
  • 1 tablespoon taco seasoning (or more to taste)
  • 2 -3 tablespoons flour
  • 1 teaspoon salt
  • 8 ounces sour cream
  • 3 green onions, chopped (to garnish)
  • 14-12 cup vegetable oil

Directions

  1. Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
  2. Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
  3. Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
  4. Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.

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