Potato and Cheese Latkes
  • 4cups frozen hash browndefrosted
  • 1/2cup sharp cheddar cheesegrated
  • 1/2cup jack cheesegrated
  • 1/2 oniongrated
  • 1/4cup green oniondiced
  • 1/4cup Italian parsleyminced
  • 1 eggsbeated
  • 1clove garlicminced
  • 4tbsp cornstarch
  • 1tbsp hot sauce
  • 2tsp creole seasoning
  • 1tsp black pepper
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp paprika
  • extra virgin olive oil to cook
For the Spicy Dipping Sauce:
  • 1cup sour cream
  • 2tbsp hot sauce
  1. Allow potatoes to defrost and drain out any excess water from potatoes with a towel.
  2. Place potatoes in a bowl and add all remaining ingredients, mix well.
  3. Heat around 1/2 cup of olive oil in a skillet over medium heat.
  4. Form potatoes into medium size pancakes.
  5. Place potatoes in skillet in batches around 3 at a time
  6. Using the back of a tablespoon flatten out potatoes.
  7. Cook around 3-4 minutes per side until the potatoes are nice and golden brown.
  8. Repeat with remaining potatoes. Drain on paper napkins.
  9. Mix the sour cream and hot sauce together and serve on top of lakes with green onion to garnish.