2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper
1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.
2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.
These amazing food processor latkaes literally take 5 minutes to whip up! And their chopped-up texture make them distinctly hash-brown like! Thanks to Norene Gilletz of Gourmania for sharing this traditional Hanukkah dish! It’s from her Book, the NEW Food Processor Bible. It’s simply delicious- we had them for lunch the other day with a green salad and loads of home made applesauce to dip!
4 medium potatoes peeled or scrubbed (or substitute Purple Sweeties)
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzo meal
1 tsp baking powder
3/4 tsp salt
Freshly ground black pepper to taste
2 Tbsp oil (plus more as needed for frying latkes)
Cut potatoes in chunks and onion in half. Place in processor with eggs. Process on the Steel Blade until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.
Heat oil in a large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes; brown well on both sides. Drain well on paper towels. Add additional oil to pan as needed. Stir batter before cooking each new batch. Latkes can be placed on a parchment-lined baking sheet and kept warm in a 250 degree F oven.
(To bake latkes instead of frying, place oven racks on lowest and middle positions in oven. Preheat oven to 450 degrees F. Drop potato mixture by spoonfuls onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over. Transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.)
Yield: about 2 dozen or 5 dozen miniatures. Freezes well.