Pulled Brisket Potato Latkes with Sour Cream and Chives

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Golden shredded beef brisket folded into crispy potato latkes, served with tangy sour cream and fresh chives for a satisfying Hanukkah side. This Middle Eastern Hanukkah recipe, ready in about 45 minutes, pairs russet potatoes, yellow onion, and shredded cooked beef brisket for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 medium yellow onion, grated
• 2 cups shredded cooked beef brisket
• 2 large eggs
• 1/3 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup for frying vegetable oil
• 1 cup sour cream
• 2 tbsp fresh chives, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Place 4 large peeled and grated russet potatoes and 1 medium grated yellow onion in a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a large bowl, combine the grated potatoes and onion with 2 cups shredded cooked beef brisket, 2 large eggs, 1/3 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until well incorporated.
3. Step 3: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Step 4: Form the potato mixture into 3-inch diameter patties and carefully place them in the hot oil, frying 3-4 at a time for 4 minutes per side until golden brown and crisp.
5. Step 5: Transfer latkes to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture.
6. Step 6: Serve warm latkes topped with 1 cup sour cream and sprinkled with 2 tbsp chopped fresh chives.