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With family and friends inhaling my latkes faster than I could make them — the ready-to-use shredded potatoes were like my own personal miracle. (Bill Hogan/Chicago Tribune) |
Things are always a little crazy in my house. As a working mom with five kids, life is never dull. Sometimes I feel as if it will take a miracle just to get everything done. With Hanukkah approaching, I'm looking for ways to make things easier while still maintaining the meaning, joy and tradition of the holiday.
Hanukkah is a very special holiday in our house. We set up oil menorahs for the grown-ups on a table by the large living room window. The younger children color-coordinate the candles in the menorahs they made in school. After lighting the menorahs, saying the blessings and singing the traditional "Maot Tzur," we play dreidel using shiny pennies as currency.
When I was a child we used hazelnuts instead of pennies, and when we were done playing we'd crack open the nuts and eat them. Although some of the details may have changed, the traditions are still alive and well in our busy home.
Our family also ties our traditions from one generation to the next through food. We bring the symbolism of the miracle of the Temple Menorah oil lasting eight days into our menu by eating foods fried in oil — like potato latkes and sufganiyot (fried jelly doughnuts).
My grandmother used to grate the potatoes by hand, frying them in oil while the Hanukkah candles burned. I used to use my food processor to expedite the task, but I could never seem to keep up with the demand for crisp, fried latkes. One of the most time-consuming tasks is peeling the nearly 100 potatoes I need to make enough latkes for our ravenous crowd of family and friends. Then, after I have made the latkes, the swarm descends and devours them in five minutes flat. I'm left with the joy of knowing that I fed a hungry crowd — until they ask for more.
Last year I was in the grocery store and came across Simply Potatoes hash browns. They are basically shredded potatoes with few added ingredients. Fantastic! With three large high school- and college-age boys (and their friends), and the rest of my family (and our friends) inhaling my latkes faster than I could make them — the ready-to-use shredded potatoes were like my own personal miracle. In a moment of self-preservation, and because of a strong aversion to peeling mountains of potatoes, the concept of hash brown potato latkes was born.
I love the prepackaged hash browns. They are nearly as good as potatoes grated by hand, and you can still add your own creative ingredients, giving you variety without too much extra work. You will find these hash brown latkes are an old-school tradition, with a new-school timesaving twist. Having time to sit down and enjoy the meal with the family — now that is one of the real miracles of Hanukkah.
8 nights, 8 variations
You can treat your family and guests to a different version of hash brown potato latkes every night of Hanukkah with these eight variations. Use the basic hash brown potato latke recipe as the base.
1st night:
Hash brown potato latkes (pareve). See recipe.
2nd night:
Zucchini or sweet potato latkes (pareve). Add 2-3 large grated zucchini or 2 large grated sweet potatoes and one additional egg to the basic recipe; add 1/4 teaspoon salt and 1/4 teaspoon baking powder; and use 1/2 cup flour total.
3rd night:
Southwest latkes (pareve). Use Southwest-style hash brown potatoes. If the potatoes are pre-spiced, omit pepper from basic recipe. Serve with salsa.
4th night:
Mozzarella latkes (dairy). Add 8 ounces shredded mozzarella. Serve with marinara sauce.
5th night:
Smoked salmon and goat cheese latkes (dairy). Omit the onion and salt from the basic recipe. Add 5 green onions, chopped; 3 ounces smoked Nova salmon, chopped; 5 ounces goat cheese, crumbled. Top with sour cream flavored with chopped fresh dill and chives.
Hanukkah is a very special holiday in our house. We set up oil menorahs for the grown-ups on a table by the large living room window. The younger children color-coordinate the candles in the menorahs they made in school. After lighting the menorahs, saying the blessings and singing the traditional "Maot Tzur," we play dreidel using shiny pennies as currency.
When I was a child we used hazelnuts instead of pennies, and when we were done playing we'd crack open the nuts and eat them. Although some of the details may have changed, the traditions are still alive and well in our busy home.
Our family also ties our traditions from one generation to the next through food. We bring the symbolism of the miracle of the Temple Menorah oil lasting eight days into our menu by eating foods fried in oil — like potato latkes and sufganiyot (fried jelly doughnuts).
My grandmother used to grate the potatoes by hand, frying them in oil while the Hanukkah candles burned. I used to use my food processor to expedite the task, but I could never seem to keep up with the demand for crisp, fried latkes. One of the most time-consuming tasks is peeling the nearly 100 potatoes I need to make enough latkes for our ravenous crowd of family and friends. Then, after I have made the latkes, the swarm descends and devours them in five minutes flat. I'm left with the joy of knowing that I fed a hungry crowd — until they ask for more.
Last year I was in the grocery store and came across Simply Potatoes hash browns. They are basically shredded potatoes with few added ingredients. Fantastic! With three large high school- and college-age boys (and their friends), and the rest of my family (and our friends) inhaling my latkes faster than I could make them — the ready-to-use shredded potatoes were like my own personal miracle. In a moment of self-preservation, and because of a strong aversion to peeling mountains of potatoes, the concept of hash brown potato latkes was born.
I love the prepackaged hash browns. They are nearly as good as potatoes grated by hand, and you can still add your own creative ingredients, giving you variety without too much extra work. You will find these hash brown latkes are an old-school tradition, with a new-school timesaving twist. Having time to sit down and enjoy the meal with the family — now that is one of the real miracles of Hanukkah.
8 nights, 8 variations
You can treat your family and guests to a different version of hash brown potato latkes every night of Hanukkah with these eight variations. Use the basic hash brown potato latke recipe as the base.
1st night:
Hash brown potato latkes (pareve). See recipe.
2nd night:
Zucchini or sweet potato latkes (pareve). Add 2-3 large grated zucchini or 2 large grated sweet potatoes and one additional egg to the basic recipe; add 1/4 teaspoon salt and 1/4 teaspoon baking powder; and use 1/2 cup flour total.
3rd night:
Southwest latkes (pareve). Use Southwest-style hash brown potatoes. If the potatoes are pre-spiced, omit pepper from basic recipe. Serve with salsa.
4th night:
Mozzarella latkes (dairy). Add 8 ounces shredded mozzarella. Serve with marinara sauce.
5th night:
Smoked salmon and goat cheese latkes (dairy). Omit the onion and salt from the basic recipe. Add 5 green onions, chopped; 3 ounces smoked Nova salmon, chopped; 5 ounces goat cheese, crumbled. Top with sour cream flavored with chopped fresh dill and chives.
