While these “latkes” are not traditional, they are a delicious way to use up leftover mashed potatoes. With a crisp exterior and pillowy soft interior, these little cakes are the perfect vehicle for a variety of toppings, and are served here with sour cream and smoked salmon. Salmon roe is available at high-end grocery stores, and is an inexpensive way to add a pop of salty flavor to your potato latkes (and is much cheaper than caviar!)
Recipe & photo by Maren Ellingboe
Recipe makes 4-6 mashed potato latkes with salmon.
- Vegetable or canola oil, for frying*
- 1 small yellow onion, chopped*
- 2 c mashed potatoes, chilled
- 1 egg*
- ½ c flour*
- Kosher salt, to taste*
- Ground pepper, to taste*
- 1 c sour cream
- 3 oz. smoked salmon*
- 1 oz. salmon roe (optional)
- 1 tsp chopped chives (optional)
- Heat 1 Tbsp oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
- Place onions, mashed potatoes, egg and flour in a medium bowl. Stir to combine. Add more salt and pepper if needed.
- Line a rimmed baking sheet with parchment paper. Form mashed potato mixture into 2-inch balls, then smash them into a ½-inch thick disc with your hands. Place discs on prepared baking sheet.
- Pour vegetable oil into skillet until it’s about ¼-inch deep. Heat oil over medium heat until very hot but not smoking.
- Fry 3 or 4 latkes at a time until golden brown and crispy, about 1 to 2 minutes per side. Remove to a paper towel-lined plate and repeat with remaining latkes.
- Serve latkes with sour cream, smoked salmon, salmon roe and chives.
Recipe Notes and Variations
- If you prefer your latkes the more traditional way, skip the salmon and roe and serve with sour cream and apple sauce!
- They would also be delicious for breakfast with fried eggs and bacon or for lunch with a side of broccoli stem hummus.