Pulled Brisket Potato Latkes with Sour Cream and Chives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired hanukkah ready in about 45 minutes pairs medium, grated yellow onion, shredded cooked beef brisket, large eggs 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (15 ratings) Prep: 25 min Cook: 20 min Serves 6 Middle Eastern cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pulled Brisket Potato Latkes with Sour Cream and Chives take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pulled Brisket Potato Latkes with Sour Cream and Chives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated yellow onion from drying out.

Can I substitute ingredients in Pulled Brisket Potato Latkes with Sour Cream and Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pulled Brisket Potato Latkes with Sour Cream and Chives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pulled Brisket Potato Latkes with Sour Cream and Chives?

Middle Eastern hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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