POTATO LATKE MUFFINS
I was so pleased with the results of my little potato stacks (recipe here), that I decided to try another potato side dish. Potato Latkes are one of my all time favourites, especially smothered in rich sour cream or plain Greek yogurt. Years ago while watching the kids’ show Mr. Dress-up (anyone remember him?) with my son, he showed how to make these really easy potato latkes. I’ve been in love with them ever since. So when I stumbled onto this recipe from the Chew for Latke Muffins, I immediately thought of trying them on the stove top. All you folks with conventional ovens have it made. Super easy! AND, I now know that we who use the marvelous Omnia stove top oven are just as lucky.
Yet again, I wish I had cooked more. We could easily have made a meal out of just these.
Before cooking, top with a few more grinds of pepper and drizzle with olive oil
These will definitely be going in my favourite file. They’re almost easier in a lot of ways to cooking latkes: no frying spatter and while these were cooking on their own I put together the prep for the rest of the dinner. That recipe will be coming very soon I promise.
- 6 small potatoes, shredded (about 2 generous cups)
- 1 small onion, grated (about ½ cup)
- 1 heaping tbsp flour or potato starch
- ½ tsp baking powder
- 1 egg
- 1 tsp salt
- ½ tsp ground pepper
- Extra pepper and olive oil for drizzling
- To serve: applesauce, plain Greek yogurt, horseradish (optional)
- Whisk together flour, egg, baking powder, salt and pepper in a mixing bowl.
- Stir in grated potato and onion.
- Scoop equal portions into muffin cups.
- If using Omnia stove top method, place cups on rack in Omnia cooking pan.
- Cover and place on pre-heated cooking ring.
- Cook on high for 5-10 minutes, then reduce heat to medium low and continue until potatoes are cooked through and crispy brown around the edges (around 10-15 minutes)
- For conventional oven, cook at 350 in muffin pan for 15-20 minutes.