Latkes are great, but stuffed latkes are better.
Prep: 15 minutes
Total: 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
1/4 cup duck fat
6 ounces|171 grams tofu sour cream
6 teaspoons chopped fresh dill
2 tablespoons fresh lemon juice
freshly grated horseradish
1. Heat oven to 350°F. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 35 to 40 minutes. Remove from heat.
2. Peel and finely grate the potatoes. Add the potatoes to a medium bowl, along with the whipped egg, salt, and pepper.
3. 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.
4. Take 1/3 of the potatoes in your hands to form a patty. Fold 1/3 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.
5. Heat the duck fat in a large skillet over medium-low. Add the latkes and cook, flipping once, until golden brown, 2 1/2 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.
6. Meanwhile, mix the sour cream with 3 teaspoons of fresh dill, the lemon juice, salt, and pepper.
7. 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.
8. 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.