Shredded Brisket Potato Latkes with Sour Cream and Chive

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden fried potato latkes loaded with tender shredded brisket, topped with tangy sour cream and fresh chives for a flavorful Hanukkah treat. This middle eastern-inspired hanukkah ready in about 40 minutes pairs russet potatoes, yellow onion, pulled cooked beef brisket for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 6 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 large peeled grated russet potatoes and 1 medium grated yellow onion in a clean kitchen towel. Squeeze firmly to remove excess moisture.
  2. Step 2: In a large bowl, combine the drained potatoes and onion with 1 cup shredded pulled cooked beef brisket, 1/3 cup all-purpose flour, 2 beaten large eggs, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
  3. Step 3: Heat 1 1/2 cups vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Step 4: Scoop 1/4 cup portions of the latke batter and carefully flatten into pancakes. Fry 3-4 latkes at a time for 4 minutes per side or until deep golden brown and crispy, adjusting heat as needed to prevent burning.
  5. Step 5: Transfer latkes to paper towels to drain excess oil. Serve warm topped with 1/2 cup sour cream and sprinkled with 2 tbsp finely chopped fresh chives.

Frequently asked questions

How long does Shredded Brisket Potato Latkes with Sour Cream and Chive take to make?

Total time is about 40 minutes (20 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 Shredded Brisket Potato Latkes with Sour Cream and Chive?

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 russet potatoes from drying out.

Can I substitute ingredients in Shredded Brisket Potato Latkes with Sour Cream and Chive?

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 Shredded Brisket Potato Latkes with Sour Cream and Chive 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 Shredded Brisket Potato Latkes with Sour Cream and Chive?

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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