Thin Potato Latkes

While these crispy potato cakes are most commonly server around Hanukkah they can be used year round instead of other potato dishes or rice. Try this great and easy recipe.  If you are warming the latkes in your Buffet cart, leave partially covered to start and uncover to crisp closer to serving time.


2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying


  1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
  2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
  3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350*F (175*C) oven at a later time.

Yield: about 2 dozen pancakes

Secret Tip: Add shredded zuchini to the mix for a healthier latke, and your kids will never know!


Brisket is a great slow cook meat and is perfect to keep warm, or reheat in your Buffet Cart. We use two different recipes. Here is the first and we will post the second one shortly.


1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, sliced
4 celery ribs
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee


  1. Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
  2. Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef.
  3. Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
  4. Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
  5. Strain pan drippings, and serve with sliced brisket.

Makes 6 to 8 servings.