Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A Polish-Mexican fusion. Serve while warm with sour cream and your choice of hot sauce.

Recipe Summary

cook:
12 mins
total:
42 mins
prep:
30 mins
Servings:
18
Yield:
18 to 24 latkes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.

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  • Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.

  • Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.

Nutrition Facts

164 calories; protein 7.6g; carbohydrates 7.9g; fat 11.3g; cholesterol 42.9mg; sodium 330.5mg. Full Nutrition
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