Shredded Brisket Potato Latkes with Sour Cream and Chive

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 Hanukkah recipe, ready in about 40 minutes, pairs russet potatoes, yellow onion, and 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 "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

• 3 large (about 2 lbs) russet potatoes, peeled and grated
• 1 medium yellow onion, grated
• 1 cup pulled cooked beef brisket, shredded
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups for frying vegetable oil
• 1/2 cup sour cream
• 2 tbsp fresh chives, finely 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 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.