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    Brisket Potato Pancakes Two Ways

    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.

    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

    1. In a bowl, combine the brisket, potatoes, scallions, egg, salt and pepper.
    2. 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.
    3. e a Brisket Potato Pancake Sandwich:
    4. Prepare the potato pancakes as above, omitting the Nations Best® Brisket.
    5. 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!