Potato Latkes II

Shred buttery Yukon Gold potatoes and stir together with cooked mashed potatoes, grated onion, eggs, matzo meal and kosher salt. Fried by the spoonful in hot oil or butter, these golden, crispy pancakes make a special holiday meal.

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2 cups potato, cubed

3 Yukon Gold potatoes, peeled and shredded

1 onion, shredded

2 eggs

3 tablespoons matzo meal

1 teaspoon kosher salt

6 tablespoons vegetable oil

Bring a large pot of salted water to a boil.Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.

Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.

In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.

When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.

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