Brisket Potato Pancakes Two Ways

Shepherd’s Pie with Slow-Roasted Brisket »

Serves4

Nations Best® Slow-Roasted Brisket turns these fried latkes into a hearty meal or side dish. Applesauce is a perfect foil to the brisket, but Nations Best® Pastrami, Corned Beef, Tongue or Turkey taste great, too.

This recipe can be made two ways. One combines the brisket in the pancake mixture before frying. The other creates a sandwich where the latkes replace the bread, and are filled with the Nations Best® deli meat, applesauce and sour cream.

Meat Suggestions

Ingredients

12 oz Nations Best® Slow-Roasted Brisket, finely-diced
3 medium-sized potatoes, peeled and grated
2 scallions, chopped
1 large egg, beaten
Salt & freshly-ground black pepper, to taste
2 Tbsp each butter and olive oil
For Garnish:
Sour cream
Snipped fresh chives or sliced scallions
Applesauce

Directions

In a bowl, combine the brisket, potatoes, scallions, egg, salt and pepper.
Melt the butter and oil in a skillet over medium heat. Form cakes with 1/4up of the mixture. Cook until crisp and golden brown, about 2 to 3 minutes per side. Drain on paper towels. Dollop the warm pancakes with sour cream and sprinkle with chives. Serve with applesauce.
e a Brisket Potato Pancake Sandwich:
Prepare the potato pancakes as above, omitting the Nations Best® Brisket.
To serve, place a pancake on each of 4 plates. Top with sliced brisket (instead of diced), and a dollop of applesauce. Lay a second potato pancake over each and dollop with sour cream and sprinkle with chives. Eat with a knife and fork!