Potato and Leek Hash Browns

Today’s recipe continues on with the theme of Jewish Inspired Food. Last week I shared Salmon Patties (a recipe which started it’s life as the infamous Jewish Dish – Gefilta Fish). This week I bring you Potato and Leek Hash Browns – adapted (quite liberally!) from Claudia Roden’s recipe for Latkes in The Book of Jewish Food.

The leeks bring an incredible flavor and moisture to these hash brown, so they are light and tasty and not even the tiniest bit dry or stodgy! Also, I wanted to include a little more variety in terms of vegetables in the kids regular diet.

I can’t help but use Matzo Meal  because of the amazingly familiar flavor. Feel free to substitute with breadcrumbs or gluten free flour if you prefer.

I served the Potato and Leek Hash Browns to the boys in Muffin Tin Meals, along with pieces of Cheese that I cut into little bears and a few carrot sticks. They were so good that ever my fussy eater loved them!

Potato and Leek Hash Browns
Adapted from The Book of Jewish Food by Claudia Roden
3 Medium or 2 Large Potatoes
1/2 Large Leek
1 Egg
2 Tablespoons Matzo Meal or Breadcrumbs or Flour (Gluten Free if need be)
Salt and Pepper to taste
Oil, for frying

1. Peel the potatoes and then grate them over a large bowl.
2. Grate the leek over the grated potatoes, using a knife to chop any large pieces that you struggle to grate.
3. Mix the egg through the grated potatoes and leek and then fold through the matzo meal and salt and pepper to taste.
4. Heat the oil in a large frying pan. When hot, carefully drop tablespoons for the mixture into the hot oil and cook until golden on both sides. Fry in batches until all of the mixture has been used.
5. Allow to cool slightly and serve.

Makes 16

The whole family adores these Potato and Leek Hash Browns. It’s a delicious way to introduce leeks to kids!

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You’ll also love these Yummy Recipes:
Hash Brown Cake (Potato Kugel)
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  1. That’s so funny – we’ve been making a similar thing for generations, but with normal (gluteny) flour and onion – I had no idea these were of Jewish origin! When I was little we just called them potato fritters. My dad’s family for some weird reason called them “mock fish” – and it turns out my husband’s family called them “sharks” when he was a kid. We call them Potato Sharks now (because The Muffin said just “sharks” is too scary) 🙂 I must try doing them with leeks one day – that’s a great idea, I bet they’re yummier that way!

  2. What a great hashbrown! Love the combination of leeks and potatoes.

  3. Love the tin idea, we have done that in the past! I need to bring that back! Your hashbrowns sound great! I’d love a bite now! 🙂 LOL I’d like you invite you to come over and link this recipe (and any others up) at our Gluten Free Fridays party! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com


  1. […] 17. Conceal a vegetable within a kid favorite – mine adore hash browns with hidden leek! (click here for the recipe) […]