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Steakhouse Latkes


Spinach and potatoes combine to transform humble latkes into a sublime side dish.  These latkes are made with mashed potatoes, but you can use some shredded potatoes for extra texture. 

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8 servings (16 latkes)Servings


  • 3 baking potatoes, peeled and quartered
  • 1 smashed and peeled clove garlic
  • 1 (10-ounce) box frozen spinach, defrosted and squeezed dry
  • ¼ cup snipped chives
  • ¼ cup matzoh meal
  • 1 teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 2 eggs, beaten
  • Cooking spray


  1. Boil potatoes and garlic in salted water for 15 minutes.
  2. Using a ricer, rice potatoes with the garlic into a mixing bowl. Add spinach, chives, matzoh meal, salt and nutmeg. Add beaten eggs to bind ingredients together.
  3. Shape 1/4 cup of mixture into latkes. Spray cooking spray into a nonstick sauté pan. Brown latkes on each side.
  4. Serve with sour cream for a dairy meal, if desired.

Contributed by: Quick & Kosher