Crispy latkes become the main event with the addition of deli corned beef in this healthy dinner recipe. Or make them smaller and serve as an easy appetizer. Serve latkes with applesauce or dill sour cream and roasted green beans.
Nutrition per serving may change if servings are adjusted.
1 cup grated sweet onion (about 1 medium)
2 large eggs
1 large egg white
⅓ cup all-purpose flour
½ teaspoon ground pepper
¼ teaspoon salt
¼ teaspoon baking powder
4 cups precooked shredded potatoes (1 pound, see Tip)
¾ cup diced deli corned beef (4 ounces)
3 tablespoons canola oil, divided
Place onion on a clean kitchen towel or several layers of paper towels. Gather up the edges and squeeze out as much liquid as possible.
Whisk eggs and egg white in a large bowl. Whisk in flour, pepper, salt and baking powder. Add the onion, potatoes and corned beef; mix to combine.
Preheat oven to 200°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium. Add 4¼-cup portions of the potato mixture to the pan. Press with the back of a spatula to flatten each portion into a 3-inch cake. Cook until crispy and golden, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with two more batches of the remaining potato mixture and oil, reducing the heat as necessary.
Skip frozen and use partially cooked, shredded potatoes found in the refrigerated produce section or dairy section of most supermarkets. Or boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
392 calories;24 g fat(3 g sat); 3 g fiber; 33 g carbohydrates; 13 g protein; 60 mcg folate; 111 mg cholesterol; 2 g sugars; 0 g added sugars; 137 IU vitamin A; 7 mg vitamin C; 59 mg calcium; 2 mg iron; 618 mg sodium; 585 mg potassium
Carbohydrate Servings: 2
Exchanges: 2 starch, ½ vegetable, 1 lean meat, ½ medium-fat meat, 2 fat