Potato Latkes

Top with collard greens sautéed in olive oil!



1 lb. potatoes
1 leek (about 4 oz.), or a sweet spring onion
1/4 cup flour (if you happen to have potato flour, it works really well, but any other kind of flour is fine.)
3 eggs, beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh herb, like thyme or oregano if available, diced
oil (canola, safflower, or other high heat oil)
3/4 cup grated parmesan or other cheese (optional)


With a box grater, coarsely shred the potato.  Finely chop your leek or onion. Take your shredded potatoes and wring them out in a clean kitchen towel or piece of cheesecloth to get out as much water as you can.  Set them aside.  In a large bowl whisk together the flour, eggs, salt and pepper and herbs if you are using them.  Wring out the potatoes one last time, and add them to the bowl with the leeks.  

In a medium skillet, heat 2-4 tablespoons of oil.  Add heaping spoonfuls of the potato mixture to the pan, flattening them out.  They can be whatever size you want. You can even make one large one that fills the entire pan.  Cook until golden brown on each side, 5 - 8 minutes each side. After turning, you can sprinkle the optional cheese over the top and let it melt onto the latke.