These corned beef hash-inspired latkes work best with thinly shredded corned beef. If you can purchase a hunk of corned beef, as opposed to sliced, that would be ideal. If not, make sure to heat up the corned beef before shredding it or dicing into very, very tiny cubes.

But don’t skimp on the salt in these latkes just because you think the meat will be salty – the potatoes still need salt to make these latkes most flavorful.

 Ingredients

4 Idaho (Russet) potatoes

1 small-medium onion

2 eggs

2 to 3 tablespoons flour

2 teaspoons salt

Shredded corned beef

Additional salt

Additional eggs

Fresh parsley

Vegetable oil for frying

 Directions:

Peel and cut potatoes and onions in half. Peel garlic cloves. Place potatoes, onion and garlic through food processor for a coarse grate (you can also grate coarsely by hand).

Place potato mixture to a large bowl. Add eggs, flour, salt and shredded (or diced) corned beef.

Heat vegetable oil in a large saute pan over medium heat. Form large, fist-sized mounds of latkes, taking care not to squeeze too much liquid out of the latkes. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a pinch of salt.

Fry or poach eggs to your liking. When ready to serve, place latkes on platter and top with fried or poached eggs. Top with chopped fresh parsley.

Yield: 12-15 latkes.