Prep time: 15 minutes
Total time: 40 minutes
3 tablespoons extra-virgin olive oil
1 large Vidalia onion, diced
2 large Idaho potatoes (about 3 pounds|715 grams)
1 large egg, lightly whipped
sea salt and freshly ground black pepper, to taste
8 ounces|225 grams pastrami, preferably signature 2nd Ave Deli, chopped
6 ounces|175 grams grass-fed ground chuck
¼ cup duck fat
6 ounces|171 grams tofu sour cream
6 teaspoons chopped fresh dill
2 tablespoons fresh lemon juice
freshly grated horseradish
- Heat oven to 350°F. Heat 1 tablespoon olive oil in a small skillet over medium. Add the onion and cook, stirring occasionally, until caramelized, about 35 to 40 minutes. Remove from heat.
- Peel and finely grate the potatoes. Add the potatoes to a medium bowl, along with the whipped egg, salt, and pepper.
- Heat 1 tablespoon olive oil in a small skillet. Add half of the pastrami and cook until warmed through, about 3 minutes. Transfer to a bowl and cool, then stir in half of the onion and the beef chuck.
- Take ⅓ of the potatoes in your hands to form a patty. Fold ⅓ of the beef and pastrami mixture into the center of the potato. Repeat with the remaining potato and beef mixture. You should have 3 latkes.
- Heat the duck fat in a large skillet over medium-low. Add the latkes and cook, flipping once, until golden brown, 2 ½ minutes. Transfer the latkes to the oven and bake for 20 minutes. Heat again for about 1 minute on the stove-top until crispy, 1 minute more.
- Meanwhile, mix the sour cream with 3 teaspoons of fresh dill, the lemon juice, salt, and pepper.
- While the latkes are in the oven, roughly chop the remaining pastrami. Heat the remaining olive oil in a small skillet and add in the pastrami and remaining onion.
- Top each latke with some of the pastrami and onion mixture and freshly grated horseradish. Sprinkle with some more dill, salt, and pepper and serve with the sour cream sauce.
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