Today's recipe continues on with the theme of Jewish Inspired Food. Last week I shared Salmon Patties (a recipe which started it's life as the infamous Jewish Dish - Gefilta Fish). This week I bring you Potato and Leek Hash Browns - adapted (quite liberally!) from Claudia Roden's recipe for Latkes in The Book of Jewish Food.
The leeks bring an incredible flavor and moisture to these hash brown, so they are light and tasty and not even the tiniest bit dry or stodgy! Also, I wanted to include a little more variety in terms of vegetables in the kids regular diet.
I can't help but use Matzo Meal because of the amazingly familiar flavor. Feel free to substitute with breadcrumbs or gluten free flour if you prefer.
I served the Potato and Leek Hash Browns to the boys in Muffin Tin Meals, along with pieces of Cheese that I cut into little bears and a few carrot sticks. They were so good that ever my fussy eater loved them!
Adapted from The Book of Jewish Food by Claudia Roden
3 Medium or 2 Large Potatoes
1/2 Large Leek
2 Tablespoons Matzo Meal or Breadcrumbs or Flour (Gluten Free if need be)
Salt and Pepper to taste
Oil, for frying
1. Peel the potatoes and then grate them over a large bowl.
2. Grate the leek over the grated potatoes, using a knife to chop any large pieces that you struggle to grate.
3. Mix the egg through the grated potatoes and leek and then fold through the matzo meal and salt and pepper to taste.
4. Heat the oil in a large frying pan. When hot, carefully drop tablespoons for the mixture into the hot oil and cook until golden on both sides. Fry in batches until all of the mixture has been used.
5. Allow to cool slightly and serve.
The whole family adores these Potato and Leek Hash Browns. It's a delicious way to introduce leeks to kids!
To recreate this Muffin Tin Meal you'll need:
Hash Brown Cake (Potato Kugel)
Sweet Potato Pancakes
Sharing at: Monday Mania; Muffin Tin Monday; Slightly Indulgent Tuesday; Allergy Free Wednesday; Gluten Free Fridays; For the Kids Friday; Wheat Free Wednesday;