Corned Beef Latkes
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.Advertisement
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 degrees F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium. Add 4 1/4-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.
2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 fat