Corned Beef Hash Latkes #latkeweek
Author: Susan Palmer
You'll notice I chose yukon gold potatoes over russets. Yukon golds fry up just as crisp, but leave you with a nice, creamy interior. It makes for the perfect latke.
  • 1 pound yukon gold potatoes, peeled and shredded
  • 1 medium yellow onion
  • 2 cups cold leftover corned beef, shredded
  • 1 tablespoon rendered duck fat
  • 1 teaspoon kosher salt
  • 3 tablespoons all purpose flour
  • vegetable oil
  • ½ cup sour cream
  • 2-3 teaspoons prepared chipotle sauce (I used sauce from a can)
  • eggs for frying to top the latkes
  1. Using a hand grater or your food processor grate your potatoes and onions and transfer to a colander set over a mixing bowl.
  2. Squeeze the excess liquid from the potatoes and let sit for a few minutes, press out any remaining liquid. Drain the liquid from the mixing bowl, reserving the potato starch that has gathered at the bottom.
  3. Toss the potato/onion mixture with the potato starch and mix with the rendered duck fat. Mix in the shredded corned beef, flour, salt and kosher salt.
  4. Heat a large frying pan with about ¼ cup of vegetable oil - enough to cover the bottom of the pan - on medium heat, until it begins to shimmer. Form the latkes with your hands, about ⅓ cup each in size, squeezing extra liquid and gently place into the frying pan.
  5. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. Continue with remaining potato mixture, keep the cooked latkes warm in a pre-heated oven to 250 degrees F.
  6. While the latkes are cooking, in a small bowl mix together the sour cream and chipotle sauce.
  7. Once the latkes are finished cooking, using a small frying pan, heat a little bit of duck fat until it is completely rendered and fry your egg until the whites are completely set and the yolk is still runny. Slide the cooked egg onto 1-2 latkes and top with chipotle cream.
Recipe by The Girl in the Little Red Kitchen at