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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry. My latkes side dish recipe is with a Southwestern twist. If you're a potato and onion lover like myself you'll enjoy the taco seasoning. But I could just eat the whole recipe. Ingredients:
2 cups simply potatoes® shredded hash browns |
3 eggs |
1/4 cup grated onion |
1/4 cup red bell pepper, finely chopped |
1 1/2 teaspoons taco seasoning, plus |
1 tablespoon taco seasoning (or more to taste) |
2 -3 tablespoons flour |
1 teaspoon salt |
8 ounces sour cream |
3 green onions, chopped (to garnish) |
1/4-1/2 cup vegetable oil |
Directions:
1. Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
2. Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
3. Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2 thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
4. Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.
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