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Photo: Eric Wolfinger
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:8
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 10 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided2smallonions, 1 thinly sliced and 1 quartered, divided2tablespoonswater8ounceswhite mushrooms, quartered1 ½teaspoonssalt, divided¾teaspoonground pepper, divided1 ½cupsshreddedBraised Brisket with Tomatoes & Onions2 ½poundsrusset potatoes, peeled2largeeggs, separated1tablespoonmatzo meal1cupcanolaorgrapeseed oilChopped fresh chives for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
2smallonions, 1 thinly sliced and 1 quartered, divided
2tablespoonswater
8ounceswhite mushrooms, quartered
1 ½teaspoonssalt, divided
¾teaspoonground pepper, divided
1 ½cupsshreddedBraised Brisket with Tomatoes & Onions
2 ½poundsrusset potatoes, peeled
2largeeggs, separated
1tablespoonmatzo meal
1cupcanolaorgrapeseed oil
Chopped fresh chives for garnish
DirectionsHeat 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onion and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Stir in water, scraping up any browned bits. Continue to cook, stirring occasionally, until the onion is brown and soft, about 1 minute. Transfer to a plate.Add the remaining 1 tablespoon olive oil and mushrooms to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Season with 1/2 teaspoon each salt and pepper. Return the onion to the pan, add brisket and mix well. Cover and set aside.Preheat oven to 300°F. Set a wire rack on a baking sheet and place it in the oven.Using a food processor fitted with the shredding disk, shred potatoes and quartered onion, alternating them. Transfer to a bowl and let stand for 5 minutes.Using a slotted spoon, transfer the shredded vegetables to a clean kitchen towel set over a large colander. Set the colander in a large bowl and twist the towel to squeeze the moisture out. Carefully pour off the liquid from the bowl, taking care to leave behind the white, starchy paste at the bottom. Add the squeezed vegetables to the bowl with the starch.Add egg yolks, matzo meal and the remaining 1 teaspoon salt and 1/4 teaspoon pepper to the potato mixture. Mix thoroughly to combine. Beat egg whites in a medium bowl with an electric mixer until they are shiny and form stiff peaks. Fold the whites into the potato mixture.Heat canola (or grapeseed) oil in a large skillet over medium heat until it reaches 375°F. Working in batches, drop several golf-ball-size spoonfuls of the potato mixture into the hot oil. Using a spatula, press down to make latkes about 1 1/2 inches wide. Cook, flipping once, until browned, 5 to 7 minutes total. Transfer to the rack in the oven while you fry the remaining latkes, making sure the oil returns to 375°F before cooking each batch.Reheat the reserved brisket mixture, if necessary. Serve the latkes topped with the brisket mixture. Garnish with chives, if desired.EquipmentCandy or deep-fry thermometerOriginally appeared: EatingWell Magazine, December 2021
Directions
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onion and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Stir in water, scraping up any browned bits. Continue to cook, stirring occasionally, until the onion is brown and soft, about 1 minute. Transfer to a plate.Add the remaining 1 tablespoon olive oil and mushrooms to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Season with 1/2 teaspoon each salt and pepper. Return the onion to the pan, add brisket and mix well. Cover and set aside.Preheat oven to 300°F. Set a wire rack on a baking sheet and place it in the oven.Using a food processor fitted with the shredding disk, shred potatoes and quartered onion, alternating them. Transfer to a bowl and let stand for 5 minutes.Using a slotted spoon, transfer the shredded vegetables to a clean kitchen towel set over a large colander. Set the colander in a large bowl and twist the towel to squeeze the moisture out. Carefully pour off the liquid from the bowl, taking care to leave behind the white, starchy paste at the bottom. Add the squeezed vegetables to the bowl with the starch.Add egg yolks, matzo meal and the remaining 1 teaspoon salt and 1/4 teaspoon pepper to the potato mixture. Mix thoroughly to combine. Beat egg whites in a medium bowl with an electric mixer until they are shiny and form stiff peaks. Fold the whites into the potato mixture.Heat canola (or grapeseed) oil in a large skillet over medium heat until it reaches 375°F. Working in batches, drop several golf-ball-size spoonfuls of the potato mixture into the hot oil. Using a spatula, press down to make latkes about 1 1/2 inches wide. Cook, flipping once, until browned, 5 to 7 minutes total. Transfer to the rack in the oven while you fry the remaining latkes, making sure the oil returns to 375°F before cooking each batch.Reheat the reserved brisket mixture, if necessary. Serve the latkes topped with the brisket mixture. Garnish with chives, if desired.EquipmentCandy or deep-fry thermometer
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onion and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Stir in water, scraping up any browned bits. Continue to cook, stirring occasionally, until the onion is brown and soft, about 1 minute. Transfer to a plate.
Add the remaining 1 tablespoon olive oil and mushrooms to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Season with 1/2 teaspoon each salt and pepper. Return the onion to the pan, add brisket and mix well. Cover and set aside.
Preheat oven to 300°F. Set a wire rack on a baking sheet and place it in the oven.
Using a food processor fitted with the shredding disk, shred potatoes and quartered onion, alternating them. Transfer to a bowl and let stand for 5 minutes.
Using a slotted spoon, transfer the shredded vegetables to a clean kitchen towel set over a large colander. Set the colander in a large bowl and twist the towel to squeeze the moisture out. Carefully pour off the liquid from the bowl, taking care to leave behind the white, starchy paste at the bottom. Add the squeezed vegetables to the bowl with the starch.
Add egg yolks, matzo meal and the remaining 1 teaspoon salt and 1/4 teaspoon pepper to the potato mixture. Mix thoroughly to combine. Beat egg whites in a medium bowl with an electric mixer until they are shiny and form stiff peaks. Fold the whites into the potato mixture.
Heat canola (or grapeseed) oil in a large skillet over medium heat until it reaches 375°F. Working in batches, drop several golf-ball-size spoonfuls of the potato mixture into the hot oil. Using a spatula, press down to make latkes about 1 1/2 inches wide. Cook, flipping once, until browned, 5 to 7 minutes total. Transfer to the rack in the oven while you fry the remaining latkes, making sure the oil returns to 375°F before cooking each batch.
Reheat the reserved brisket mixture, if necessary. Serve the latkes topped with the brisket mixture. Garnish with chives, if desired.
EquipmentCandy or deep-fry thermometer
Equipment
Candy or deep-fry thermometer
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)442Calories23gFat36gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
