I’ve been making one form or another of this recipe for many years. I recently converted the recipe to make one giant latke because it’s less mess, takes less time to make, and is just as delicious. The secret is using a cast iron pan and finishing it off under the broiler. It creates a crunchy, golden brown crust and a tender, fluffy inside. Serve with creamy sour cream and chopped scallions for a savory dish or with apple sauce and lemon zest for a sweet version.


  • 2 pounds russet potatoes, about 3 medium or 4 cups, peeled, coarsely shredded on the large holes of a box grater or in a food processor
  • 1 small onion, peeled, shredded on the large holes of a box grater or in a food processor
  • 2 tablespoon matzo meal
  • 1 large egg
  • 1/4 cup plus 2 tablespoons vegetable, canola, or avocado oil
  • 1/4 cup scallions, chopped, for garnish, optional
  • 2 teaspoons finely grated lemon zest, optional, to serve alongside
  • Sour cream and or applesauce to serve alongside, optional


  1. Wash, peel and grate the potatoes. After shredding, dry them with a clean dish towel or with paper towels—dry potatoes equal crispy latkes. Transfer to a large bowl.
  2. Grate the onion and add to the potatoes.
  3. In a small bowl, whisk the matzo meal, pinch of salt, and pepper and then add the egg and whisk to combine.
  4. Add the egg mixture to the potatoes and onion and mix until just combined. Do not over mix.
  5. Heat 1/4 cup oil in a 10-12 inch ovenproof (preferably cast-iron) skillet over medium, about 5 minutes.
  6. Carefully pour the potato mixture into hot oil in skillet, away from you so not to burn yourself, and use a spatula to spread it into an even layer, pressing to flatten as much as possible.
  7. Cook until edges are just starting to brown and lift away from the pan, about 5-7 minutes. Do not manually lift edges and/or try to peek at the bottom of the latke during this time—the goal is to keep the latke in tact when it gets flipped. Remove from heat.
  8. Preheat broiler to medium or about 450°F.
  9. Brush 2 tablespoons oil over the latke and transfer the pan to the broiler. Broil for 5-10 minutes, checking often to make sure latke isn’t burning, until top is crisped and deeply golden brown.
  10. Serve with any of the following: sour cream, apple sauce, lemon zest, and scallions.


If you are pinched for time, why not consider buying a bag of shredded potatoes in the refrigerated section at your local grocer? Saves time and clean up is a snap!