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Potato Pancakes, Parades and Brunch

My brothers highly in demand potato latkah with smoked salmon and crème fraiche

We don’t have Thanksgiving dinner in my family. We have Brunch. Sixty+ people gather at my mother’s house to watch the Parade and break the morning fast on a scrumptious spread that (for the most part) my brother prepares. One of his specialties, much in demand, is his potato pancakes topped with smoked salmon and a dollop of crème fraiche.  Many years ago he had a restaurant, which featured a potato pancake sandwich!!  The Ruben Sandwich was the most popular and sold out every night.

I delight in a good potato pancake, but often find them to be oily or heavy. As I adore twisting a recipe around and back and in celebration of the current festival of lights  – here is my curveball on the classic with a properly food-combined healthy hat tip to my brother’s potato pancake sandwich. This is about as close to a Ruben Sandwich as I’ll go big brother!

Baked Sweet Potato Latkes with rye caramelized onions –


Sweet Potato Pancakes

(Makes about 12 medium pancakes)

2 pounds grated sweet potatoes
1 medium onion, grated
2 eggs, beaten
1/4 cup buckwheat flour
1/4 tsp baking powder
1/2 tsp salt
Putting it all together
Preheat oven to 400°F. Grease cookie sheet with small amount of coconut oil or use a sheet of parchment paper.
Combine all of the ingredients in a large bowl.
Scoop 1/3-cup on to the cookie sheet. Flatten with spoon or spatula.
Bake for 25 minutes on one side, flip and bake for an additional 15 minutes or until golden.

Rye Caramelized Onion Dip

(this is a large recipe so you have extra!)

3 large red onions, sliced
3 large Spanish onions (or any sweet white will do)
Handful of caraway seeds
Pinch of hot red pepper or paprika
½ t Dijon mustard
1/2 t cumin powder
Salt and pepper to taste
Olive oil as needed.

Putting it all together

Slice the Onions and set aside.
Heat a large skillet and toast the caraway seeds till you hear a “pop” and remove them immediately to a plate and let cool.
Toss in the Onions with a small amount of olive oil and lower the flame. Let the Onions start to soften and add caraway and pepper.
Stir occasionally and let them cook for at least 20 minutes. The longer they soften, the better.
Season with salt and pepper.

(The mixture can sit in the fridge for up to one week in a glass jar)


Serving –

Serve the pancakes with a big scoop of the onion dip on top.

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