Purple Latkes


Potato latkes are delicious. Potato beet latkes are delicious AND pretty! This is new take on one of my favorite brunch foods that adds a sweet flavor and magnificent color.



4 large yukon gold potatoes 

2 medium beets

1 medium yellow onion 

2 eggs, beaten

3 tablespoon flour

salt & pepper

2/3-2/4 cup canola/safflower oil

sour cream*



  1. Peel potatoes and beets and cut into chunks or thick slices. 
  2. Cut up onion. 
  3. Grate potatoes, onion, and beets using a food processor with the coarse shredder blade. (You can also grate  everything by hand if you don’t have a food processor, but it is a lot more time consuming.)
  4. Shred 1/3 of the mixture at a time if your food processor fills up.
  5. Transfer to a towel and squeeze the liquid out.
  6. Transfer mixture to a large bowl and add eggs, flour, 1/4 tsp salt and 3/4 teaspoon pepper. 
  7. Mix to combine.
  8. Heat 1/4 cup oil in a large frying pan
  9. Form 2-3 patties and drop in the pan and flatten with spatula. 
  10. Cook until crisp and brown on each side--about 3 minutes on each side. 


Turn on the oven to a low temperature and place a cookie sheet in the oven so you can put the cooked latkes in the oven while cooking the rest so they are all warm and crisp when you serve them. 


*Serve with sour cream and applesauce.