Photo by Angie Mosier

“Until my paternal grandmother passed away, we had latkes at my house every Hanukkah. Our version is really heavy on the onions. As I have said, they are really just hash browns by another name.” – Eli Kirshtein

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6-8 servings

  • 2 pounds russet potatoes
  • 1 pound sweet onion, preferably Vidalia
  • Salt, as needed
  • Schmaltz or clarified butter
  • Charoset
  • 6 large Granny Smith apples, peeled, cored, and grated
  • 2 lemons, juiced
  • 1 cup walnuts, chopped
  • 1 cup raisins (optional)
  • 1 teaspoon cinnamon
  • ½ cup honey, date
  • ¼ cup red wine


  1. Shred potatoes and onion on either a box grater or in a food processor.
  2. Place in a strainer in a sink with a weight on top to press out liquid. Drain for at least 1 hour.
  3. Form potato/onion mixture into 3-ounce patties.
  4. Heat schmaltz or butter in a cast iron pan over medium heat. Cook patties until browned on both sides and cooked through. Serve with Charoset.


  1. Combine all ingredients in a large bowl.
  2. Serve with brisket as a condiment for both meat and latkes.
  • from Eli and Andrea Kirshtein of The Luminary, Atlanta, GA

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