Light enough to be served as a casual breakfast dish, but hearty enough to accompany a New York steak. (From "Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest")
Makes eight 4-inch latkes
2 large russet potatoes, shredded
2 teaspoons kosher salt
2 teaspoons freshly squeezed lime juice
Freshly ground black pepper to taste
3 green onions, white and green parts, chopped
1 large shallot, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 ounce New Woman cheese, grated (1/4 cup)
1/2 cup toasted or dried bread crumbs
2 large eggs, beaten
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes. Squeeze the potatoes between your hands to remove any liquid.
Dry the bowl and return the potato to the bowl. Add the pepper, green onions, shallot, parsley, cheese, bread crumbs, and eggs. Using your hands, combine thoroughly.
In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add ½ cup of the potato mixture and spread it out to form a 4-inch pancake. Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes. Add an additional 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch. Using your spatula to loosen the latkes from the skillet, turn them over and cook for 3 to 5 more minutes until they are golden brown.
Remove to a serving plate.
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