Boxty, an Irish potato pancake that translates to "poor-house bread," is like a cross between an American pancake and hashed browns. While it can be served at any meal, including dinner, I think American palates will appreciate it most for weekend brunch. Try topping it with smoked salmon, crème fraîche, and dill fronds to make it a complete meal.
Although they are traditionally associated with Hanukkah, latkes or potato pancakes, make a delicious appetizer even after the holiday. The thin, crispy shredded potatoes can act as a scrumptious base for everything from sour cream and smoked salmon to spicy apple chutney — as is the case with this recipe. When making latkes, it's important to squeeze the excess water out of the potatoes. It's a tedious job that normally ruins a kitchen towel, but it's essential to creating a cake that has a crunchy texture. These savory bites would be welcome on a spread of appetizers on New Year's Eve, so get the method now.
Ever since I ate breakfast prepared by Michael Symon, I can't stop thinking about his potato pancakes. They were the best I've had: crispy and thin with a golden brown crust and subtle onion flavor. Over the weekend I finally broke down and made them.
Potato pancakes are incredibly versatile; they can be served with eggs at breakfast or beside a steak at dinner. Topped with smoked salmon or a dollop of sour cream, they also make a luxurious appetizer.
Once you've mastered the technique, get creative by stirring in grated zucchini or using sweet potatoes. You've already read Symon's tips for making the perfect potato pancakes, and now you can check out his recipe after the break.
Latkes, or potato pancakes, are a traditional dish found on many Hanukkah tables. They're also frequently found in chef Michael Symon's kitchen. He's been enjoying potato pancakes his entire life; when he was little, his dad would make them for breakfast. Last week, I was lucky enough to experience Symon's crispy, flavorful latkes firsthand. While he cooked up a batch, Symon provided some tips on how to make the ideal potato pancake. Get his suggestions, after the break.
Hanukkah begins this Friday at sundown, and to celebrate, I recommend hosting an informal yet elegant dinner. When guests arrive, offer them a drink and a buckwheat blini with smoked salmon, crème fraîche, and salmon roe. It's the perfect bite to kick-start a party. For the main course, skip the traditional brisket in favor of Dijon lamb lollipops with red currant-mint dipping sauce.
Potato latkes are crispy and flavorful, and a simple mixed-green salad with kumquats rounds out the menu. To get these recipes, keep reading.
This year instead of hosting a formal Hanukkah dinner, invite friends over for a festive happy hour. Serve guests a selection of vegetable latkes with a buffet of traditional toppings like applesauce, sour cream, and smoked salmon.
Classic potato latkes are delicious alongside cauliflower curry latkes. Zucchini latkes with red pepper jelly and smoked trout add a touch of elegant sophistication to the menu. Spinach latkes with feta-yogurt sauce are original and unexpected. For these recipes, read more
Recently my best friend asked me to help her make potato pancakes. She came to me, Bon Appétit magazine in hand, and said, "I want to make these." Their picture displayed a delectable dish with crisp, flaky potato pancakes.
In our version the pancakes were chunkier because we ran into food-processing problems. Instead of serving the latkes on the side, we plated the pancakes on top of the salad. Although the picture might not have been as artistic, the salad was delicious, and it was something I would definitely make again. To experiment with your own version, get the recipe; read more
