with horseradish sour cream and brown butter applesauce
Prep & Cook Time:30-40 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Ok, maybe not better than bubbe's, but close! You'll impress your friends and family with your ability to make these crisp on the outside, tender on the inside latkes with no box mix or diner take-out containers in sight. Two types of potatoes are mashed and fried, then topped with buttery applesauce and horseradish-infused sour cream. Bubbe will be so proud.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Yukon Gold Potatoes
Peel Yukon Gold potatoes (they have lighter skin than Russet potato) and cut into large chunks. Place in a medium pot and cover with water. Bring to a simmer over high heat, add a generous pinch of salt, and cook until fork tender, 12-15 minutes. While potatoes cook, finely mince shallot and chives.
Prepare the Russet Potato
Line a mixing bowl with a clean kitchen towel that you don't mind getting dirty. Peel Russet potato and grate on large hole side of a grater onto towel. Gather corners of towel together, lift, and spin base of towel to wring out as much liquid as possible. Reserve bowl and wipe clean. Once oven is preheated, run it for ten minutes, then turn it off. (You'll be keeping cooked latkes warm in oven.)
Prepare the Latkes
Drain Yukon Gold potatoes in a colander and return to pot. Mash with potato masher or fork and sprinkle matzo meal over top. Add grated Russet potatoes, shallot, and liquid egg. Season with a pinch of salt and pepper and combine thoroughly.
Form and Fry Latkes
Line a plate with a paper towel. Heat canola oil in a large non-stick pan over medium-high heat. Drop a morsel of potato mixture in: it should bubble gently when it hits oil. If nothing happens, allow more time to heat. If it pops and bubbles aggressively, turn down heat. Form 3" latkes using ¼ cup potato mixture. Working in batches to avoid crowding pan, fry until well-browned, 4-5 minutes per side. Transfer to towel-lined plate. Keep latkes warm in oven between batches.
Prepare Applesauce and Horseradish Cream
Place applesauce in mixing bowl used to remove liquid from potatoes. Heat a small pan over medium-high heat. Add butter and cook until it begins to brown and smell "nutty", 1-2 minutes. Immediately remove from burner and stir into applesauce. Mix horseradish (to taste) and half the chives (reserve remaining for garnish) into sour cream in a small mixing bowl. Season with a pinch of salt and pepper.
Plate the Dish
Serve horseradish cream and applesauce on the side of a platter piled with crispy latkes. Garnish with remaining chives. For maximum flavor, use both sauces on latkes at once.
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